Henry Kissinger is rumoured to have said, “Academic politics are vicious because the stakes are so low.” I know that most of you only pick up this paper to read my column and see if there is anyone cute in the streeter photographs, but I can assure you — U of T student bickering can get more intense than during a Sample Sale in Say Yes to the Dress.
You know what would make student politics a hell of a lot less vicious and maybe even more interesting? Champagne! Yes, last week in this special two-week spotlight on champagne I told you about an amazing holiday present I received from our Associate Arts Editor, Ariel Lewis. This week, you’ll learn three amazing tips for enjoying bubbling wines to their fullest potential. But before I begin, you’ll notice that after dozens of letters and phone calls, my editor has relented and doubled the length of my column. To further commemorate this development, we commissioned a custom illustration from Barrie Sudbury native and distinguished sommelier-illustrator, Alex Nursall.
Before you open your next bottle of champagne, notice the metal cap ensuring the cork remains attached to the bottle. Bet the people you’re with that you can guess the number of twists of the metal cap before it is fully unwound. I don’t know why, but every bottle champagne manufactured has exactly six twists to fully unwind the metal cap. Pretty cool, eh?
When it comes to pouring the beverage, for God’s sake be careful. After removing the metal cap, place your hand on top of the cork and slowly twist. Like unprotected sex, trying to pop the cork off is both dangerous and potentially messy.
When pouring the champagne, sommeliers will recommend that you keep the flute on the table and pour. If you’re feeling daring, try tipping the glass like you’re pouring a pilsner. At the risk of seeming unsophisticated, you preserve more bubbles and can pour the glass faster.
