Enjoying Champagne – The Ins and Outs

There are differences between wine and champagne that include more than just taste. The way it is poured and sipped differ as well.

Pouring Champagne

When pouring the bubbly, expect lots of bubbles. Pour slowly down the side of the glass to prevent too many bubbles from forming. Pour about a quarter of the glass, stop and wait for a few seconds for the foam on top to disappear, and then pour until about 2/3 of the glass is filled.

Holding the Glass

The champagne flute (another name for tall, thin specialty glasses) has a stem for a reason – champagne is best served cold. Holding the glass by the stem ensures that your hand will not warm up the beverage before you have a chance to enjoy it at its optimum cold temperature.

Tall and Thin Saves the Bubbles

Two reasons exist for the glasses being tall and rather thin. The first is to highlight the bubbles as they delicately make their way up to the top. The second is to preserve them. The wider the top of the glass, the faster the bubbles will dissipate. Let’s face it; the bubbles are what make champagne special. Having them stay within the liquid until you drink it is a good thing.

Clearly Beautiful

There is a reason why most champagne glasses are clear and not colored. The precious liquid itself is valued and the color and bubbles are important to see. You may also want to avoid elaborate designs on the sides for the same reason. You may choose to have colored glasses because of a place setting theme, but keep in mind that you are sacrificing a bit of the show.

Keep it Cold

If some champagne remains after the first pouring, keep it in a cold container – either ice water or a ceramic cooled holder. An optimal temperature is around 45 degrees Fahrenheit (seven degrees Celcius).

-- If you have problems opening bottles of bubbly, find out how to open champagne properly. If you are interested in wines, check out our wine and food pairing article.