How to Best Serve Champagne

  • Author: ChemistryViews
  • Published: 31 December 2014
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA
  • Source / Publisher: ChemistryViews
thumbnail image: How to Best Serve Champagne

Prepare for New Year's Eve and find out how to pour champagne to make it taste even better.

Keeping in as much CO2 as possible is key to enjoying your bubbly's taste and texture.


  • Chill the bottle

In terms of serving temperature, cooler is better. At higher temperatures more CO2 gets lost during the pouring process.

  • Open it gently

While a big "pop" is showy, it wastes carbonation. Properly opening a bottle should result in no more than a quiet sigh. Make sure to shake the bottle as little as possible to achieve this.

  • Keep the glass clean

Any specks of dust or fibre provide a starting point for bubbles to form, and too many of those result in a very short-lived fizzy enjoyment.

  • Angle the glass

Pour the champagne down the side of an angled glass. This results in less foaming and turbulence which means that less CO2 is lost.


Article Views: 5406

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

If you would like to reuse any content, in print or online, from, please contact us first for permission and consult our permission guidance prior to making your request

Follow on Facebook Follow on Twitter Follow on YouTube Follow on LinkedIn Follow on Instagram RSS Sign up for newsletters

Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH