I don’t know the first thing about Champagne.
Well, one thing I’m proud of knowing is that Marilyn Monroe took a bath in 350 bottles of Champagne, but I guess this doesn’t really count.
A few weeks ago I went to Europe’s longest Champagne bar, Searcys Champagne Bar, at St Pancras International.
A friend invited me to a Champagne tasting event, little did she know that my knowledge on the world’s bubbliest drink was very limited.
I know a thing or two about wine and vodka, mainly because my grandparents produce both beverages [I am trying hard to redeem myself]. The truth is, my knowledge on champagne is as bad as Joey Essex’s general knowledge [he thinks London is a country].
The truth is, it doesn’t matter whether the best quality of sparkling wine is produced in Australia, New Zealand or Italy, the very fact that it can’t be called Champagne makes a lot cheaper than the ‘real thing’. Next time I’m celebrating with sparkling wine.
Champagne should be chilled to a temperature between 40 and 45 degrees Fahrenheit. You can achieve this by placing it in the freezer for 15 minutes or in the refrigerator for a couple of hours.
There were a few other facts, which basically outlined how men know a lot more than women about Champagne, I chose to forget. Anything that doesn’t make a difference to my life, I block out [I am just bad with remembering statistics].
But it’s not really my kind of thing – it’s too open. And it can get a bit too noisy because of the trains that go by.
I am the weirdo who likes to be in intimate surroundings. Date or no date, I love my Jazz bars, the music and atmosphere make you fall in love with whoever you’re with.