How to serve Champagne
Champagne glasses
For an optimum Champagne drinking experience, it should be served at 8-10ºC; any colder and the aromas are hard to detect, any warmer and the wine appears heavy.
The best types of Champagne glasses are those with the characteristic tulip shape that showcase the light and delicate aromas without allowing them to escape too quickly. Ideal glasses include Champagne glasses and Champagne flutes. 1950s-style Champagne saucers are perfect for creating an elegant Champagne tower and enhancing the aromatic and visual pleasure of drinking Champagne.
Opening a bottle of Champagne
To open, untwist the muselet counterclockwise while keeping pressure on the cork to prevent premature popping. Twist the bottle rather than the cork to avoid the cork breaking. Once the cork begins to loosen, slowly start to pull the cork out. It will quickly release, and you’ll hear a lovely, gentle hiss.
For something a little more theatrical, Sabrage is a technique of opening Champagne using a sabre or sword. Believed to have been invented by Napoleon during the French Revolution, it adds a certain ceremonial flair. Although it might appear that the neck of the Champagne bottle is sliced open, no glass should be cut in the process; the cork is simply pushed up and out by striking the weakest point of the bottleneck with the blade.
Pouring Champagne
For a perfect pour, hold the Champagne glass at a 45-degree angle. Press your thumb into the punt (the large indent on the bottom of the bottle) and pour the Champagne slowly into the glass. For best results, pour about an inch of Champagne into the glass first and pause to allow the effervescence to subside before continuing to pour. Good etiquette is to half-fill the glass to allow the delightful Champagne aromas to fill the top half.
For a more vivacious way to share, spraying champagne is a popular way to celebrate. The tradition started in 1967, when Dan Gurney, an American racing driver, decided to place his thumb over a bottle of Champagne, shake it, and intentionally spray Henry Ford II and the crowd for fun. The celebratory act caught on and is now a tradition in sporting wins and celebratory events across the world.
Champagne and food pairing ideas
Champagne is often used to elevate cocktails or served as a toasting wine, but it’s also a great accompaniment to a range of different foods.
Dry Champagne pairs fantastically with light seafood and chicken dishes – try oysters, ceviche, or a chicken Caesar salad – but it goes equally well with less delicate dishes like crispy fried chicken.
Sweet Champagne pairs perfectly with fruity desserts like strawberry crepes and apricot tarts. It’s also a great accompaniment to soft creamy cheeses – try pairing with brie or mascarpone for a delicious treat.
Check more Champagne food pairing ideas.
Why can Champagne be expensive?
The complex and meticulous production process makes it more time-consuming; hand-picking grapes, and that the grapes only come from the Champagne region and often from very small, exclusive vineyards, the blending process creating specialist house styles year after year, second fermentation in individual bottles, and riddling all take specialist skill and time. This all makes Champagne a more expensive product compared to sparkling prosecco or cava but also gives Champagne its unique flavour and texture.
Whether celebrating a wedding, enjoying an indulgent cocktail, or giving a special gift, Champagne, with its unique and exciting flavours, traditional production methods, and romantic origin story continues to make it the elegant drink of choice.
