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Morning News

Etiquette Expert Peggy Post Dispenses New Year's Champagne Advice

Aired December 28, 2000 - 11:43 a.m. ET

THIS IS A RUSH TRANSCRIPT. THIS COPY MAY NOT BE IN ITS FINAL FORM AND MAY BE UPDATED.

DARYN KAGAN, CNN ANCHOR: Just a few days from now, corks will be popping around the world in celebration of another new year. Champagne will be the drink of choice for many people who will ring in the year 2001.

Joining us now from Fort Myers, Florida with some advice on champagne, how to choose it, how to pop it and taste it, is etiquette expert Peggy Post.

Peggy, good morning and happy new year to you.

PEGGY POST, ETIQUETTE EXPERT: Well, thank you, Daryn. Happy new year to you, too.

KAGAN: Thank you. Getting right to the champagne, how do you pick it? And do you have to spend big bucks to get the good stuff?

POST: Well, you pick it based on what you think you've enjoyed before, what tastes good. Also, some recommendations from friends or even somebody in the liquor store. And thirdly, think about your budget. And you did hit a very important point. A lot of people think champagne is so expensive, but there's some great ones for under $10. Cook's champagne right here in this great keep-sake bottle is an award-winning champagne under $10. So it tastes great.

KAGAN: What about supply? Last year it was a big deal because folks were thinking if that is the millennium, that they were stocking up and there really -- it was kind of hard to find champagne. What about this year?

POST: This year they're around, they're around certainly more plentifully. And this year, actually, we have a new one I'd like to mention. It's a sparkling wine and it's called Motif, and it has a refreshing taste of raspberry. That's a new twist. It's really festive and very good. So there's such a wide variety this year, which is the point. You can spend $1,000 or under $10.

KAGAN: Ten sounding a little bit better.

POST: Yes.

KAGAN: But once have you it, whether it's a $1,000 bottle or the $10 bottle, what do you do with it? POST: Well, what you do, first of all, you want to chill it just right and put it in the refrigerator for at least two hours. Do not put it in the freezer. Put it on -- usually on the top shelf of your refrigerator is good. If you don't have time to do that, put the champagne in an ice bucket filled half with ice, 50 percent ice, 50 percent water. Even 20 to 30 minutes of that will make it nice and cold. That's the first thing you do to get it ready.

KAGAN: And I understand you're going to give us some etiquette lessons on how to properly pop the bottle -- gracefully, gracefully.

POST: Well, etiquette is really based on common sense, which applies here. And consideration applies here as well. And that is, do what is sensible. Don't point the cork at somebody, like you see in the movies.

KAGAN: OK, good tip.

POST: So I do have one here. And I've taken off the foil so we wouldn't use up a lot of time doing that. And then this little wire -- this is called a wire hood. And someone once told me if you twist it six times, that will undo it. And that's about right. And then what you do is keep your hand on top once you've taken the foil off and once you take the wire off. So hold your hand on top of the bottle, take off the wire, the little wire hood, keep your hand on it, and then you simply twist the bottle, not the cork.

KAGAN: Oh, that's the tip there.

POST: That's what you do. And tilt at 45-degree angle, and then just keep twisting the bottle. And pretty soon -- now I know the cork is loose -- and it's going to -- see, it just opened up just like that.

KAGAN: Oh, just a tiny little pop.

POST: Just a tiny little pop. Don't shake it ahead of time.

KAGAN: A good tip.

POST: And make sure the champagne is cold. And the fun of champagne, of course, is the bubbly that come out and everybody feels like they're really celebrating.

KAGAN: Is there a proper way to pour?

POST: Yes, there really is. First of all, make sure you show your friends and guests what they're drinking. That's one thing. Secondly, a lot of people put the little -- their finger in what's called the little punt just to hold on to it. And you don't want to drip all over your guests, so you pour by holding it above the glass and you pour in a little under an inch or so and you let the bubbles subside. And you can go around and pour for other people, come back and then finish -- pour about two-thirds of the glass. You don't want to fill it to the top. And just pour slowly. And then it's a good idea to twist it at the end. I went a little bit high there, but twist it so it doesn't drip all over.

And have a nice clear glass. Make sure it's clean and doesn't have any oil -- any grease on it. And then these are called flutes and they're a really great glass for champagne because the bubbles -- you can have the essence. And this shape glass keeps the champagne nice and cold.

KAGAN: It looks lovely. Peggy, the only problem with this segment -- everybody here in Atlanta says, next time we do the champagne segment, you have to come here to Atlanta.

POST: Sounds good.

KAGAN: The crew would like to sample the wares.

Peggy Post, happy new year. And thanks for those great tips: you twist the bottle, not the cork.

POST: Right.

KAGAN: We will remember that.

POST: Thank you, Daryn. Happy new year.

KAGAN: Thanks for joining us. See you too, as well. Peggy Post giving us those champagne tips, thanks a lot.

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