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 lace the proper glasses - flutes for dry sparkling wines, rounded chalices for sweet spumante - around for guests and put a bucket filled with one-third ice and one-third water on the service table. If the wine has been refrigerated, the ice bucket will maintain a temperature of about 45°-50° F. If brought from the cellar, the wine will need about ten minutes in the ice bucket to reach the right temperature. |
| When ready to serve, dry the bottle with a towel if it has been in the bucket and place it upright on the serving table. Using a corkscrew blade (or the tab inserted on some bottles), remove the upper part of the capsule or foil so that the wire baling over the cork is exposed. Unwind the spiral stay with one hand held firmly over the cork to be sure it doesn't pop out when the baling is removed.
Grasp the bottles in one hand and with the thumb and two fingers of the other twist the cork gently but with a firm grip to avoid a quick release. If it doesn't yield to this pressure, use a pincer to begin removal. |
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