Name: Postino Grants LOUIS ROEDERER COLLECTION Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 bottle Louis Roederer Collection NV Brut Champagne (750 ml); 6 pieces Champagne flutes; 1 unit Ice bucket; 4 cups Ice; 1 cups Cold water; 1 unit Ice tongs or scoop; 6 pieces Clean lint-free napkins; 1 unit Champagne stopper (optional, for leftovers)

Perrier-Jouët, Grand Brut, Épernay, FRA

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

For optimal flavor and bubbles, chill the bottle to 6–8°C (43–46°F). If refrigerated, allow 3–4 hours. If using the ice bucket, add 4 cups of ice and 1 cup (about 240 ml) of cold water to the bucket so the bottle is surrounded by slushy ice water; submerge the bottle for 20–30 minutes.

Chill the bottle

When chilled, remove the bottle from the bucket or fridge. Wipe the bottle dry with a clean napkin to remove condensation and ice — this prevents slipping and keeps labels readable when presenting.

Inspect and dry

Keep the bottle angled at about 45° and point it away from people and breakable objects. With one hand, hold the cork firmly (cover with a napkin for grip and safety). Remove the foil and loosen the wire cage by untwisting the wire loop (usually 6 half-turns). While holding the cork, rotate the bottle (not the cork) slowly and apply steady, gentle pressure to ease the cork out with a soft pop; do not forcefully yank. Use the napkin to control the cork and to catch any drips.

Open the bottle safely

Before opening, make sure all 6 champagne flutes are clean, free of detergent residue, and chilled if possible (briefly place in fridge or rinse with cold water). Arrange glasses on a tray or serving area with one napkin per glass. Keep the ice bucket available for presenting or returning the bottle if desired.

Prepare glassware and bucket

Tilt each flute to about 45°. Pour the first small 'settling' pour (about 30–40 ml) down the side to establish a steady stream of bubbles, then continue filling each flute gently to roughly two-thirds full (about 125 ml per glass). Pour slowly to preserve effervescence and avoid foaming. Allow the wine to settle briefly between pours if heavy foaming occurs.

Pouring technique

Wipe any drips from the bottle lip with a napkin and present the bottle if desired, or set it in the ice bucket to maintain temperature. Place one flute to each guest with a napkin underneath or draped over the stem if preferred. Advise guests to hold the glass by the stem to keep the wine at the ideal temperature.

Presentation and serving

If there is leftover wine, reinsert a champagne stopper and store the bottle upright in the refrigerator. Use a proper champagne stopper within 24–48 hours for best bubble retention. If no stopper is available, replace the wire cage, cork lightly, and chill upright — expect diminished effervescence after the first day.

Preserving leftovers

Louis Roederer Collection NV Brut Champagne (750 ml)

Champagne flutes

Ice bucket

Cold water

Ice tongs or scoop

Clean lint-free napkins

Champagne stopper (optional, for leftovers)

LOUIS ROEDERER COLLECTION

RICOTTA, DATE & PISTACHIO

VISO *

cauliflower, sultana raisin, caper, romesco 390 cal

CRISPY CAULIFLOWER

FIORE

BURRATA, BACON, ARUGULA & TOMATO

PERFEKT

Make LOUIS ROEDERER COLLECTION Recipe in just 30m. NV brut sparkling, champagne

Louis Roederer Collection Recipe

Descriptors

Tasting Notes

Food Pairings

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