If you have the opportunity to invite someone you've been kind to over for a meal, we recommend ordering champagne. Toasting with a glass of champagne will help your guests relax and enjoy the meal in a harmonious atmosphere. In this part, we'll share techniques for satisfying your guests when entertaining them at a restaurant. ---Azusa Segawa, Wine Expert and Food Analyst Lesson 3 How to Choose the Right Bottle for a Restaurant Table ■ Consult with a Sommelier in Advance The best way to choose champagne at a restaurant is to communicate your guests' preferences and budget and consult with a sommelier. The key is to call in advance. If you clearly explain the type of champagne you'd like to enjoy and your budget, they'll be able to make some recommendations.

If it's difficult to discuss the price over the phone in advance, it's a no-no to make your guests feel uncomfortable. Instead, point to the wines on the list and tell the sommelier about the price of your selection.

■Know the Taste Characteristics of "Rank" and "Grape"

When consulting with a sommelier, it's useful to know the rank and taste characteristics of champagne.

(1) Rank
First, there are broadly two types: "non-vintage (NV)" and "vintage."

General champagne is called "non-vintage (NV)" and is produced by blending grapes from multiple harvest years. The blending process allows the characteristics of each house to be expressed. The aging period is at least 15 months. "Vintage" champagne is produced in years of excellent harvest, without blending. The aging period is 3 to 5 years, with the well-known "Dom Pérignon" said to be around 7 years.
Furthermore, the highest quality champagne, which each house takes pride in, is called "Prestige." Based on Grand Cru (100% classified villages in the Champagne region) vintages in good condition, only the finest original wines are used.
(2) Grapes
Another important point is whether it is made entirely from full-bodied black grapes or primarily from refreshing white grapes. The type of grapes used is an important factor in determining the flavor.
In the Champagne region, three varieties of black grapes are grown: Pinot Noir and Pinot Meunier, and the white grape "Chardonnay." Champagne made exclusively from black grapes is called "Blanc de Noir," while champagne made exclusively from white grapes is called "Blanc de Clanc." There are also blends of black and white grapes.

It's enough to simply tell the sommelier your guest's preferences, such as whether they like something lighter or lighter, but understanding the grape varieties and their rank will help you understand the characteristics of the champagne the restaurant has selected and will also provide a great topic of conversation at the dinner table.

■ Host the tasting with confidence

Some people may feel nervous, but refusing the host tasting is not recommended. It is good etiquette as a host and an important ritual for everyone to enjoy champagne together, so be sure to do so with confidence.

First, the sommelier will show you the bottle, so make sure the producer's label and other details are correct. Once poured, smell the wine before sipping. With champagne, the bubbles carry the aroma, so there's no need to swirl the glass. After that, check to see if the wine has deteriorated. If the bottle's appearance, aroma, and taste are satisfactory, thank the sommelier with a simple "It's delicious" and have them pour for everyone.
■ The champagne is poured. Savor the bubbles and aroma.
It is good etiquette to keep your eyes on the glass while the sommelier pours the champagne. After pouring, it is important to refrain from taking a sip and savor the yeasty aroma.
■ Capture the other person's heart with the first glass.
In any case, if you are enjoying champagne as a starter, it is important to choose it with the intention of "captivating the other person's heart with the first glass." If you have guests who are very particular about champagne, the first glass is especially important. It is important to prioritize pleasing the other person and fully convey your gratitude with a spirit of hospitality.
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[Segawa Azusa Profile]
After graduating from the University of the Sacred Heart, she worked as a secretary for a construction company, where she was involved in leasing and construction work for many restaurants. Later, her hobby developed into becoming a wine expert and a sake sommelier. He has worked in food and wine-related fields as a journalist and writer, food and beverage consultant, and wine instructor. In 2014, he became the representative director of Food Records Inc., a company that provides relationship services specializing in food. He also serves as the head instructor at the Shinjuku branch of the wine school "Ecole du Vin," promoting a rich lifestyle through food and wine.

Photography assistance: Jonty Ash (2nd floor, 5-18-17 Shirokanedai, Minato-ku, Tokyo)