ilt the bottle and ease the cork out in a spiral motion that must be braked to assure a subdued puff of carbon dioxide rather than an explosion. A towel or napkin held over the cork during removal subdues the sound and can be used to catch any foam that issues.
Hold the bottle at an angle for a few seconds to let the CO2 fumes escape before pouring a small amount into a tasting glass to check aroma, color, clarity and perlage. Serve the wine by holding the bottle with the thumb inserted in the punt (the conical indentation underneath), while grasping the base with the fingers and part of the palm.
Pour a small amount into the glass of the person who ordered. If approved, serve the other guests. Pour slowly to avoid having the foam rise above the rim and let it subside before filling the glass sufficiently to show perlage. Place the wine in the ice bucket with a towel draped across the top to dry the bottle before each serving.
Texts adapted from materials written by Fabrizio Pedrolli, of the Associazione Italiana Someliers, and Burton Anderson. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).
ilt the bottle and ease the cork out in a spiral motion that must be braked to assure a subdued puff of carbon dioxide rather than an explosion. A towel or napkin held over the cork during removal subdues the sound and can be used to catch any foam that issues.