ok- I came away from a party with 10 bottles of champagne. no complaints there.
but- since this was all chilled, is it ok to let some of the bottes warm to room temperature, as the ol' fridge is a bit full right now?
thanks for the advice!
I've heard both ways --- that it's okay, and that you should never, ever unchill a champagne (or white for that matter). Fact is, I've never had a problem doing so but I try not to if I can help it.
Depends where you are and what the ambient temperature is - we had a bottle of Cremant de Bourgogne on Sunday that was at room temperature (late Autumn in England is chilly, but certainly not cold), and it was absolutely delicious.
My father-in-law had been talking about chilling the flavour out of champagne, so it can be used as a trick if you're serving something less than great.
Then again, ice cold champagne on a Summer afternoon (preferably with strawberries) is absolutely wonderful...
Cheers, Andrew
ok, thanks guys.. didn't want to ruin some good bottles, so I suppose it remains in the fridge.
ciao
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