5. Champagne shouldn't be saved too long before drinking it.
Alyse said that when she tells people what she does, the most common response is, “Oh I have a bottle of Moët I’ve been saving for a special occasion!” to which Alyse always responds, “Tonight is a special occasion—drink it!” She explains that every bottle that hits the shelves has been aged to its peak—the Champagne house has already done the work for you, so as soon as you buy it, it’s perfect to drink.
So while many assume that Champagne only gets better with years of age, the opposite is true for many bottles, depending on their blend of grapes. Champagne is made out of three grapes: Pinot Noir, Chardonnay, and Meunier. All Champagne must be aged for several months for it to be called Champagne, but for bottles intended to be aged longer, there is often more Pinot Noir in the blend, as these are stable grapes that help with the aging structure. Veuve Clicquot, for example, uses 50 to 55 percent Pinot Noir, but only about 30 to 35 percent Chardonnay, so it can be kept longer than other bottles.
Chardonnay grapes, on the other hand, are added for roundness of palate and subtle flavors, but do not age well at all. So a Champagne like Ruinart, which is 100 percent Chardonnay, or a Dom Perignon, which is made primarily from Chardonnay, should be enjoyed as close to when you bought it as possible.
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