At the press conference after the UMK final, two drink-related label errors were seen.
UMK winners Pete Parkkonen and Linda Lampenius at the beginning of the press conference on Saturday evening, a strange scene happened, when Parkkonen had to ask himself and Lampenius for champagne or something else to drink. Champagne was not arranged for the musicians, but something, possibly mineral water, was served from water glasses.
Is it a mistake of etiquette not to reserve sparkling wine for the winners for the occasion?
– Yes, I think it should be in a situation like this. I don’t know what has been agreed, but it is quite a common practice. It’s by no means mandatory, but he clearly missed that champagne too, commented the situation at the request of Iltalehti, a wine expert and champagne expert Essi Avella.
Pete Parkkonen and Linda Lampenius clinked regular drinking glasses. Mari Pudas
After receiving the drinks, Parkkonen and Lampenius schooled each other. This could also attract attention from some viewers.
– What probably caught the eye of many people was the schooling with a glass of water. In the old days, that was considered a mistake in etiquette. In principle, alcoholic drink was the only one used for schooling. But this has changed a lot, that today, when many people don’t drink alcohol at all, they still want to participate in such rituals, so I think it’s okay to drink a glass of water these days. That’s the gesture we’re looking for, Avellan thinks.
A common mistake in restaurants
Champagne should be served well chilled. Refrigerator cold is a good rule of thumb, then after pouring the wine into the glass, enjoy it at around eight degrees. According to Avellan, it would be good for the glass to be large enough and tulip-shaped, not a small and narrow flute, which is still seen a lot. The glass is not filled to the brim, but an appropriate amount is poured so that the wine can be swirled and the aroma can be smelled.
Essi Avellan is an internationally known champagne expert and the first Finnish Master of wine. Roni Lehti
In Avellani’s opinion, the Finns have a good grasp of the etiquette related to serving and drinking champagne. However, one small mistake is made even in better restaurants.
– Champagne is not always tasted, although with other wines, the customer knows how to accept the condition of the bottle. Quite often it hits home that with champagne it is assumed that it does not need to be done, although of course it needs to be checked in the same way as for other wines.
Kimi did the right thing
Avellan points out that the culture surrounding opening a bottle of champagne has changed in the 21st century.
– At victory parties, the bottle is often opened spectacularly. Some events celebrate by spraying champagne instead of drinking it. The practice seems to be decreasing. Today, most people want to open the bottle quietly and enjoy the drink themselves.
Kimi Räikkösen used to take a swig from his champagne bottle on the F1 podium before splashing it on the necks of his competitors and the audience. The picture shows Räikkönen’s victory celebration after the 2013 Australian Grand Prix. EPA / AOP
So “popping” champagne is an outdated expression in that respect. Avellan thinks that it is due to the rise in the appreciation of champagne. It is thought of as a high-quality wine and not just a symbolic gesture of celebration, which has been achieved by popping and spraying.
– Kimi Räikkönen was known to taste the wine on the podium before spraying. I think that was a really good thing. From a wine professional’s point of view, it is appreciating the product, tasting it, and not just pouring it away.