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As a sparkling wine, Champagne has very specific characteristics, which means it must be served in a certain way to preserve its qualities. In the same way, Champagne traditions and the well-known heritage of this wine-growing region give rise to special service rituals.
Glassware
To best preserve the bubbles and aromas contained in Champagne, this beverage should be served in certain types of glass.
The flutes are too narrow and straight, which doesn’t allow the bubbles to soften and the aromas to develop. On the other hand, the cup you see in films about the belle époque is too wide, allowing bubbles and aromas to escape too quickly.
The ideal glass would be a Burgundy white wine glass, rounded and wide at the base, and elongated like a flute at the top. This shape preserves the bubbles, while developing the aromas and concentrating them towards the top of the glass.
Service
When serving Champagne, make every effort to serve slowly and evenly, so that the foam forms smoothly and harmoniously.
First, don’t try to pop the cork like in the movies. The further the cork jumps, and the more you hear that famous “PAW”, the more it means that the Champagne inside has been shaken, and therefore some of the bubbles will escape when opened… Like a soda that’s been shaken too much.
Then, hold the bottle by the base rather than the neck, for greater stability and less abrupt pouring.
Next, observe the foam and its exuberance to adapt the Champagne’s serving speed. This usually means paying in several instalments. The glass should also be no more than two-thirds full.
As with other wines, wait a few minutes to allow the Champagne to open up and reveal all its aromas.
As a sparkling wine, Champagne has very specific characteristics, which means it must be served in a certain way to preserve its qualities. In the same way, Champagne traditions and the well-known heritage of this wine-growing region give rise to special service rituals.
Glassware
To best preserve the bubbles and aromas contained in Champagne, this beverage should be served in certain types of glass.
The flutes are too narrow and straight, which doesn’t allow the bubbles to soften and the aromas to develop. On the other hand, the cup you see in films about the belle époque is too wide, allowing bubbles and aromas to escape too quickly.
The ideal glass would be a Burgundy white wine glass, rounded and wide at the base, and elongated like a flute at the top. This shape preserves the bubbles, while developing the aromas and concentrating them towards the top of the glass.
Service
When serving Champagne, make every effort to serve slowly and evenly, so that the foam forms smoothly and harmoniously.
First, don’t try to pop the cork like in the movies. The further the cork jumps, and the more you hear that famous “PAW”, the more it means that the Champagne inside has been shaken, and therefore some of the bubbles will escape when opened… Like a soda that’s been shaken too much.
Then, hold the bottle by the base rather than the neck, for greater stability and less abrupt pouring.
Next, observe the foam and its exuberance to adapt the Champagne’s serving speed. This usually means paying in several instalments. The glass should also be no more than two-thirds full.
As with other wines, you’ll need to wait a few minutes to allow the Champagne to open up and reveal all its aromas.
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