Moët & Chandon Says Bubbly Isn't Just for New Year's

November 21, 2017

Most people associate Thanksgiving dinner with heavy flavors like turkey, cranberry sauce, beer, and wine. Moët & Chandon's Daria Sikorski, a champagne specialist, stopped by to tell Cheddar why Thanksgiving is a great time to drink champagne.

She suggested pairings that work well with turkey, pies, and more.

Sikorski says it's a good idea to start your party off with Moët Minis. The small bottles are a festive way to greet guests who will love enjoying their own personalized bottle of champagne. She also gives tips on how to store, chill, and open champagne bottles.

We learned all about Moët & Chandon's rosé. The drinks work well with the sweeter and more savory sides of the classic Thanksgiving meal. Sikorski busts the myth that champagne is best served in flutes, explaining why a wine glass is better for the drink's overall flavor.


FEMALE_1: And this is great with Thanksgiving, traditional and conventional, turkey, fried chicken. Champagne and fried food is like a match made in heaven [LAUGHTER] .

FEMALE_2: I thought that was just me [OVERLAPPING].

FEMALE_3: No. No.

FEMALE_2: I'm glad that you're also on that movement Daria. Champagne and fried chicken, yes!

FEMALE_1: That's what I was going to say.

FEMALE_2: Go for it.

FEMALE_1: You know, champagne has high acid, it cuts through fat and salt.

FEMALE_2: Mm-hmm.

FEMALE_1: And Thanksgiving is a marathon meal, a lot of rich foods, a lot of fatty foods. Rose all the way [OVERLAPPING] .

FEMALE_3: Aside from serving champagne in a flute, what are some other common mistakes that people make when serving champagne?

FEMALE_1: I definitely think people serve champagne too cold.

FEMALE_3: Too cold?

FEMALE_1: Yeah.

FEMALE_2: Really?

FEMALE_1: So the ideal temperature for champagne is the same as you would serve a white wine, a full-bodied white wine.

FEMALE_3: Really?

FEMALE_1: So around 50 degrees Fahrenheit. So chilled but not super cold. The colder the wine gets, the harder it is to pull flavors. So it's important to make sure that the wine is enjoyably chilled, but not so cold that you can't get anything from it.

FEMALE_3: How do you know?

FEMALE_2: Enjoyably chilled. I'm also going to add that to my vocabulary. This has been very informative.

FEMALE_1: It's kind of instinctual. You have to like, you have to feel the bottle. I mean, when-

FEMALE_3: Let's do it. This one.

FEMALE_1: So usually to, to properly chill your bottle, put it in an ice bucket, uh, filled with ice and about one-third water, let it sit for 15 to 20 minutes. You don't want it sitting any longer than that, it will get way too cold.

FEMALE_3: That's how it should feel.

FEMALE_2: I like that.

FEMALE_1: Yeah, it's kind of like a champagne instinct. Champagne sixth sense.

FEMALE_2: All right, let's move on to this other beautiful rose.

FEMALE_3: She hasn't popped it yet though.

FEMALE_1: Yeah.

FEMALE_2: No, I think she did pop it.


FEMALE_3: It's not popped.

FEMALE_1: We're going to do a champagne popping tutorial or sounds pop champagne opening tutorial sounds pop.

FEMALE_2: This is one of the better segments we've had on.

FEMALE_3: Sounds pop[OVERLAPPING] the whole point of champagne is to hear the pop though. Why would you want to silence it?

FEMALE_1: Okay, we'll do a little pop.

FEMALE_3: But why would you stop to pop it?

FEMALE_1: Okay, so champagne is a highly pressurized wine.

FEMALE_3: Right.

FEMALE_1: There's about three to four times the amount of pressure in a champagne bottle as there is in a car tire. So it's really dangerous. Um, so when you open a bottle of champagne, be careful.

FEMALE_3: Sure.

FEMALE_2: Okay.

FEMALE_1: This can totally spontaneously pop out at any moment.

FEMALE_2: Okay. Well, don't point it towards me.

FEMALE_1: Even though, even with the wire if we take the cage off, so when I reopen champagne the first step, first of all, is to remove the foil at the top.

FEMALE_2: Okay.

FEMALE_1: And then you're going to loosen the cage.

FEMALE_2: Yes.

FEMALE_1: And keep it on.

FEMALE_3: Keep it on? Oh.

FEMALE_1: Because of the pressure, yeah.

FEMALE_2: Really?

FEMALE_3: I always say.

FEMALE_1: One hand on the bottom of the bottle.

FEMALE_2: Okay.

FEMALE_1: And one hand on the top of the bottle [OVERLAPPING] . And you're gently going to twist the base in a circular motion [OVERLAPPING] until the cork works its way out.


FEMALE_3: And that's how you avoid the pop.

FEMALE_1: Yeah. And a little noise is okay. I mean, if you having the celebration, it's fine to do a pop.