http://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/ Luxist Comments for Pour Your Champagne The Beer Way http://www.luxist.com/media/feedlogo.gif http://www.luxist.com en-us Copyright 2013 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/http://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/http://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/
Just one gentleman's opinion. ]]>Aug 14th 2010 8:39PMhttp://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/http://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/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?]]>Aug 15th 2010 9:56AMhttp://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/http://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/>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.]]>Aug 20th 2010 3:11PMhttp://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/http://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/
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].]]>Aug 20th 2010 4:06PMhttp://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/http://www.luxist.com/2010/08/14/pour-your-champagne-the-beer-way/
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].]]>Aug 20th 2010 4:06PM