Let's face it, most of the time we are drinking Champagne's Italian (and much more affordable) cousin, prosecco. A lot, as new figures seem to suggest, in fact. But every now and then, for extremely special circumstances, we turn to the real deal for an extra special treat.
But according to Moët & Chandon’s wine quality manager Marie-Christine Osselin, there is one thing that we could be doing which is ruining the taste of our Champagne.
Marie-Christine told The Huffington Post that leaving Champagne in the fridge for any real length of time could have disastrous consequences for the taste of the beverage.
She suggests that if you plan on consuming the fizz within a few days, then keeping it in the fridge is fine, but any length of time over that will lead to the cork drying out which in turn oxidises the Champagne faster and "changes its aromas".
And guys, this doesn't just apply to Champagne.
Marie-Christine says that any kind of fizzy wine - including our beloved prosecco - should be stored in a cool, dark place where the temperature is consistent. Then, when you're ready to drink it, pop it into an ice bucket for about 20 minutes to allow it to cool.
