To strike: "To strike" is to cool rapidly. To strike a cocktail is to shake it with ice cubes in a shaker (See Shaker). Finally, to strike a bottle of wine is to plunge it into an ice bucket and bring it quickly to very low temperature. To speed up this process, add coarse sea salt to the ice cubes.
This is a method that is applied especially to brut or rosé champagne, although not recommended by the majority of sommeliers, because thermal shock can "break" the wine.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.