cork

Tartrates

This tartrates can be seen on the cork, potassium bitartates can form during fermentation and aging due to high levels of tartaric acid. Tartrates can be avoided through stabilization and filtration.  

To Pop or Not To Pop. That is the question!

How to Open Champagne By Paul Kalemkiarian December 1983 Champagne should be served at a tem­perature of about 45° F. which can be achieved best by gradually chilling overnight in the re­frigerator. How­ever if time is a fac­tor, a minimum of three hours in the refrigerator or thirty minutes in the freezer immediate­ly before serving… read more »