1. Gently Pour into an Inclined Glass
2. Use Flutes Not Coupes
3. Serve Chilled but not Cold
You want to know why ?
1. Research by Gérard Liger-Belair and colleagues at the Université de Reims has shown that by pouring into an inclined glass – much as one would pour a beer – the wine can contain up to twice as much dissolved CO2. And that means a longer-lasting bubble stream and more intense aromas.
2. With a flute the vortex zone covers the entire width of the glass and VOCs are contained within a relatively small volume. By contrast with a coupe, the vortex zone covers only about half of the wine surface. This results in a doughnut shape adjacent to the rim with far fewer bubbles and VOCs.
3. Experience of tasters suggests that 8°-10°C is a good temperature at which to serve the majority of Champages and sparkling wines.