I normally place Champagne in refrig 2-3 days before serving. Then I place in bucket with ice and some rock salt about 20 min before company comes over.
Is Champagne already at the proper temp when it is in the refrig? Therefore bucket of ice not always needed?
Thanks for direction.
2-3 days sounds excessive to me. Some say Champers should be swiftly cooled, so a couple of hours in fridge and 45mins in bucket sounds right to me... Anders
The ice bucket is to *keep* it cold, not to cool it down.
Dimitri
Well, it depends if it's Champagne or sparkling wine, doesn't it?
(Ducking and running for cover)
Dana
Funny...would that be a "Cold Duck"
Dick, Conventional wisdom is that non-vintage Champagne should be served at 45 F (7 C), vintage Champagne a few degrees warmer. So, at what temperature is your fridge? It could be too cold for your purposes (!) The ice bucket will _definitely_ be too cold if your Champers starts out chilled.
Mark Lipton
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