Champagne glasses

There are three shapes, and each serves a different purpose. The flute is tall and narrow and retains the bubbles the longest, making it the standard choice for receptions and for anyone who mainly wants to see the chain of rising bubbles. You’ll find them under champagne flute glasses, in sizes from 9.5 cl for a toast to 30 cl for serving at the table.

The coupe is wide and shallow, loses its bubbles more quickly, and is mainly a stylistic choice. It is, however, the best glass for cocktails without ice, which is why it is also classified as a cocktail glass under champagne coupe glasses . The third shape is the tulip: a bowl that is wide at the bottom and narrows toward the top, allowing the aroma to collect without escaping. In practice, this is the most versatile model, especially for older champagne, which is more about the aroma than the bubbles. The same shapes apply to prosecco and cava; prosecco is under slightly less pressure than champagne, so a somewhat roomier bowl is more pleasant than a very narrow flute. In addition to the shape, look at two details. A thin, uncut rim lets the bubbles flow into the mouth undisturbed. Many bowls also have a nucleation point on the bottom, a tiny rough spot to which the carbon dioxide adheres.

Pour at between 6 and 8 degrees. Colder suppresses the aroma, while warmer temperatures make the bottle foam vigorously when opened and poured. Tilt the glass and let the champagne run down the side, and do so in two stages: pour a little first, wait for the foam to subside, then top up to about two-thirds full. This noticeably reduces the loss of carbonation compared with pouring it all at once.

The bottle goes back into the champagne coolerbetween rounds, because a bottle that warms up on the table fizzes much more wildly during the next pour. If you want to do more with it than simply pour it, the classics are easy: a mimosa is equal parts champagne and orange juice, while a French 75 adds gin and lemon in a narrow flute. For both, pour the juice or gin into the glass first and add the bubbles afterward; otherwise it will foam over the rim. Allow six to eight glasses per bottle, depending on the size you choose, and at a reception keep in mind that a small glass will be refilled more often but will stay cold.

For champagne glasses, grease is the greatest enemy. An invisible layer of dishwashing detergent, rinse aid, or hand cream on the inside breaks down the bubbles as they rise, causing the mousse to disappear even though there is nothing wrong with the bottle. So always rinse these glasses well with hot water and avoid using rinse aid.

Preferably let them air-dry, with the bowl facing upward so the thin rim rests on nothing. If you do polish them afterward, hold the bowl rather than the stem, because twisting from the stem is what breaks stems. A long-handled glass brush is the only thing that really works for the narrow interior of a flute, where a cloth won't fit. Store them upright, with enough space between the bowls, because coupes easily bump into one another. The same applies in the dishwasher as with wine glasses: a short cycle, moderate temperature, and stems that do not touch each other.

If you already know which shape you are looking for, you can click straight through to the corresponding model in the menu alongside, where you will also find the tulip-shaped glasses. If you drink still wine more often than sparkling wine, then white wine glasses are the logical next step, as they are similar in size and shape. If you want to open a bottle the traditional way, you will find the tools for that among the champagne sabres. If you mainly serve cocktails without ice rather than sparkling wine on its own, then the wide glass is the right choice, which you will also find in the menu as a cocktail glass. And if you are still unsure about the size or material, the frequently asked questions below will help you further.