At the stunning Ritz-Carlton San Francisco, Wine Director Stephane Lacroix and Certified Sommelier Alexis Ewing show us how to pick, pour and pair champagne like a pro. Champagne might be the leading celebratory drink, but this segment will make you want to drink the bubbly anytime.<br /><br />TIP:Leave the cage on the bottle<br />TIP:Use a "serviette" or cloth to hold bottle securely<br />TIP:Turn the bottle, not the cork, when opening<br />TIP:Don't reserve champagne for just special occasions <br />TIP:Try pairing champagne with sushi, sashimi and other seafood dishes <br />TIP:Champagne should be served cold (46 degrees)<br />TRICK:Always cut the foil first for a faster and cleaner presentation<br />TRICK:Turn the cage to loosen while keeping your thumb at the top<br />TRICK:Don't pour too much, aim for 1/2 to 3/4 full to keep fresh<br />TECHNIQUE:A "POP" sound is not desirable for proper service<br />TECHNIQUE:Hold bottle at a 45 degree angle to allow gas to escape<br />TECHNIQUE:Allow a high quality white to come to room temperature to enjoy complexity
