maxichampagne

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This is a maxidiner's complement

maxichampagne

maxidiner

"méthode champenoise" sparkling wines fermented
in the bottle is the best of all.
Bulk fermentation (Charamat method) or addition of
carbonation to the bottle is less .............

Champagne must be served chilled around 43 to 45 degrees
Fahrenheit or 6 to 7 degrees Celcius in a champagne bucket
filled with one-half ice and one-half water for 30 minutes.
You'll be able to appreciate wine at it's best.
The highest should be 49 degrees Fahrenheit or 9 degrees
Celcius otherwise
Remember:

don't use a freezer
use long "flute" or tulip shaped glass
don't shake the bottle if possible
keep a glass ready in case of bubbles or excess of gas

Here are some reasons to enjoy life:

Champagne Cruises
Theatre
restaurant/nightclub
buffet including champagne
Stage Show
ships launches
wedding toast
bachelor parties
bachelorette parties
any special occasions
all parties
special sentimental moments between two people.
any celebration
festivity

And many more...

Good web site: ~Pink73