Piper Heidsieck Extra Dry Champage
Toby Cecchini wrote an interesting piece for the NY Times Style section last week on sabering a bottle of champagne with an eight inch kitchen knife. I'm not sure how that got through legal but I can just imagine the hipster element tonight...What a wonderful short film it would make. Keep in mind, if you lose your thumb it's very hard to open doors.
My drill would surely be considered boring but the 850 sq feet of my apartment pretty much demand it. I like Piper Heidsieck Extra Dry and have for almost 20 years. The champer's expert will tell you that Brut is the way to go with Extra Dry being too sweet -- Maybe.
But the PH Brut is too severe for me. Like one of those rail thin women lunching at Swifty's whose eyebrows are attached to the ceiling. Meanwhile the Extra Dry reminds me of Doris Day in 1975 telling Merv Griffin how much she likes sex. I'm not suggesting my deviant fantasy is any way to select champagne but it beats losing your thumb.
I chill it in a bucket with 70% ice and 30% water. If you're in a hurry, throw some salt on the ice. It's faster than a freezer and a lot less dangerous if you're forgetful. Which I am. I'm not sure why but I always think of Tony Curtis when I open champagne. The foil and cage are fairly straightforward but trivia buffs will be impressed when you tell them it always takes seven turns of the neck wire to free the cage. Always.
Now this important. Grab the cork with one hand and the bottom of the bottle with the other. Turn the bottom of the bottle but not the cork. While turning the bottom think of Doris Day in naughty underwear. Keep a firm grip on the cork pushing against the pressure. You don't want an explosion but rather something like a nun farting in a front pew. A short 'pffst' is just about perfect.
Pour into glasses...slowly. Replace bottle in bucket. Put on Que Sera, Sera and join in me a toast...