There Actually Is A Right Way To Serve Champagne, And Here’s How It’s Done
It’s probably safe to say that most of us reserve champagne for special occasions. After all, bubbly is the go-to choice when celebrating anything from work promotions and engagements to birthdays and anniversaries.
So, you don’t want to let an improper serving or pouring technique potentially ruin your milestone (or that costly bottle of bubbly).
There actually is a right way to dole out this drink, and learning how may make you fall in love with the taste of champagne even more.
Glasses Matter
While tall and narrow flutes may be traditional, white wine glasses might be better. More restaurants are opting to serve champagne in wider glassware for two main reasons.
First of all, a bigger bowl will help more air come into contact with the champagne, which increases the aromatics when you inhale the beverage’s scent. Plus, sipping from a wider glass allows the taste to hit your entire palate, not just the center of your tongue.
Pay Attention To Temperature
It’s best to chill your champagne for at least three hours prior to pouring, and your bubbly should reach an ideal temperature of about 45° Fahrenheit.
If you’d like to use an ice bucket, that’s totally fine, too. Just remember the bottle should be completely submerged (yes, including the neck). You can also create a mixture of half water and half ice. This concoction will ensure the entire bottle is in contact and chilling simultaneously.
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When using either a fridge or an ice bucket, though, both methods will usually make your champagne colder than the recommended serving temperature. So, about 20 minutes prior to serving, you can remove the bottle and allow it to warm up a tiny bit.
Popping It Open
The most exciting part about drinking champagne is popping the bottle open. But again, there is a proper method for this madness.
Begin by grabbing a napkin and wiping down any condensation that may have formed on the exterior while chilling. Next, remove the foil using either the “pull tab” that’s provided or a short knife, usually on corkscrews.
Once the foil is off, you will be presented with the “muselet,” or the wire cage that keeps the cork in place. There will be an ” O ring” of wire, which you can start gently twisting counterclockwise until the cage is able to be removed.
You will want to use your non-dominant hand to hold the bottle at the base, and with your dominant hand, place a napkin over the cork and grasp it.
The bottle should be held at a 45-degree angle away from all of your guests and anything fragile. Then, carefully put some pressure on the cork and twist it to remove it.
You will be able to hear the cork releasing, yet when done correctly, it will sound more like a “sigh” than a big “pop.”
Serving Your Champagne
Now that your bottle is officially uncorked, you can begin to serve your beverage. The most important thing to keep in mind is that you shouldn’t shake it too much. You want to drink some bubbly, not foamy beer.
You can tip the bottle at a 45-degree angle prior to serving to expel all the pressure. Afterward, pour yourself a small amount and taste it to check that the bottle isn’t flawed.
Once you’re satisfied, it’s time for your guests to indulge. As you pour, continue holding the bottle at a 45-degree angle and fill to the widest point of each glass before it starts to narrow. As for holding the glass, it’s best to grab onto the stem, not the bowl.
You will want to pour each serving slowly to prevent any foam from building up. Some people even opt to stagger their pours, stopping and starting again as foam forms to avoid too many bubbles.
Finally, upon filling everyone’s glasses, don’t forget to stick the champagne bottle back in the ice bucket (if you have any leftovers). From there, you can toast to your special occasion, sit back, and enjoy sipping on your crisp champagne.
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