Why a Champagne cabinet?
Making champagne is a long process. It takes at least 15 months before bringing it on the market. Famous houses offer a retention period of up to 36 months. For a vintage-type champagne, the incubation time is longer, between 5 and even 6 years. However, once on the market, the champagnes are ready to be consumed.
Champagne increases with age, the aromas begin to intensify, but they need to be stored properly.
Due to light and UV rays, the sapidity of the champagne is degraded. So protect your champagne from any (day)lightning. The light inside the champagne climate cabinet is just to display the bottle for a while.
Too much moist will affect the labels on the bottles. This champagne cabinet has a “lying” function. This is an important function, because the pressure exerted on the bottle allows the cork to remain moist. As a result, the bottles will always be flexible and efficient.
It is also interesting to know that you can find several types of champagne and will elaborate some here underneath :
Regular champagne (table champagne)
This kind of Champagne is considered an “aged” product. It is consumed during the aperitif at the table. Drinks of this type will accompany poultry, sweetbreads, filet mignon, etc. It is also possible to pair this drink with foie gras and cheeses. The advantage of these products at the table is that they are not too acidic.
The dry and rosé Champagne
Rosé type champagnes do not require a lot of aging time. The products on the market are very nice, but must be consumed within 2 years. They will go well with seafood in particular: crayfish, lobsters, red fruit and soups.
For other categories such as extra-dry, dry, semi-dry and sweet rosés, most are not vintage. Vintage products can be enjoyed with desserts. On average, the sugar level in champagne is 3 g, which is normal. This type of wine is also suitable for spicy dishes.