Pour Your Champagne The Beer Way

by Deidre Woollard (RSS feed)
Aug 14th 2010 at 7:01PM

Want to get the most bubbles out of your bubbly? Scientists (French scientists of course) have discovered that the best way to keep your sparkling wines effervescent is to pour it in a "beer-like" way. Instead of pouring straight into the glass and waiting for the bubbles to settle before adding more, the best way is to pour the way you would to minimize the head on a beer, by tilting the glass and pouring the liquid down the side of the glass. This way the Champagne keeps its bubbles longer. The flute is also better at holding bubbles than the charming old-fashioned champagne coupes. The French research found that the serving Champagne at lower temperatures helps keep it fizzy.

Tags: champagne, champagne flutes, champagne glass

Filed under: Wine

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Reader Comments (Page 1 of 1)

rwayne52 Aug 14th 2010 8:39PM

I beg to differ and recommend using a coupe. Once you have tasted a woman breast after it is dipped in a coupe of cold champagne you will realize that all three were designed to work in harmony as God intended.

Just one gentleman's opinion.

EyeDoc Aug 15th 2010 9:56AM

Just to spice things up, your previous article on beer serving temperatures here: http://www.luxist.com/2010/05/11/serving-temperatures-for-beer/ specifically instructs you to pour beer down the middle of the glass. I never was able to find a good source for that at the time. So....which is it?

opinionated-alchemist Aug 20th 2010 3:11PM

>>I beg to differ and recommend using a coupe. Once you have tasted a woman breast after it is dipped in a coupe of cold champagne you will realize that all three were designed to work in harmony as God intended.

Just one gentleman's opinion.

opinionated-alchemist Aug 20th 2010 4:06PM

Why do researchers need to publish this? This is common sense and doesn't need an academic title...

We actually also learned the glass topic in hospitality school [more than a decade ago]...

Keeping the champagne colder, would keep more carbonation [as a liquid can hold more CO2 the colder it gets] however would destroy the body and aroma of the wine.
I would say, that it is better, to have a little less bubbles and have good taste [but a lot of people anyway are drinking far too cold champagne- so they can even not appreciate its character].