How to serve champagne: A complete beginner's guide
The essentials
Serving champagne correctly involves three essential steps: chilling the bottle to 8–10 °C, choosing a tulip-shaped glass rather than a flute, and filling the glass only two-thirds full. A standard 75 cl bottle yields around 6 flutes, and the champagne warms by 2 to 3 °C as soon as it is poured into the glass.
- At what temperature should champagne be served?
- Champagne is served at between 8 and 10 °C. Vintage and Blanc de Blancs champagnes are best enjoyed at between 12 and 14 °C. The wine warms up by 2 to 3 °C as soon as it is poured into the glass: it is best to serve it slightly cooler than the target temperature.
- Which glass should you use for tasting champagne?
- Experts recommend a tulip-shaped glass, whose shape – slightly flared in the middle and tapering at the top – concentrates the aromas whilst preserving the effervescence. A coupe glass should be avoided: its wide opening causes the bubbles and aromas to dissipate quickly.
- How do you open a bottle of champagne without making a sound?
- Tilt the bottle at a 45-degree angle, hold the cork in place and turn the bottle (not the cork) whilst applying steady pressure. The cork will come out with a soft hiss: a loud ‘pop’ damages the effervescence and the aromas.
Serving champagne involves much more than simply opening a bottle: the temperature, the glass and the way it is poured can radically alter the taste experience.
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