Champagne glasses

There are three shapes, and each one does something different. The flute is tall and narrow. The bubbles last longest in it, which is why you see it at almost every reception. Anyone who enjoys watching that stream of pearls rise will also reach for a flute. You’ll find them among the champagne flute glasses, ranging from 9.5 cl for a toast to 30 cl for the table.

The coupe is wide and shallow. The bubbles disappear faster, so you mainly choose it for the style. It’s the best glass for cocktails without ice, which is why you’ll also find it as a cocktail glass among the champagne coupe glasses . Then there’s the tulip. Its bowl is wide at the bottom and narrows toward the top, allowing the aroma to gather without immediately wafting away. In practice, it’s the most versatile shape, especially for older champagne, where aroma matters more than bubbles. The same shapes apply to prosecco glasses and cava glasses. Prosecco is bottled under slightly less pressure than champagne, so it’s more pleasant to drink from a slightly wider bowl than a very narrow flute. Also look for two details. A thin rim without a cut edge lets the bubbles flow gently into your mouth. And many bowls have a nucleation point at the bottom, a tiny rough spot where the carbonation collects.

Pour champagne at 6 to 8 degrees. If it's colder, you'll smell less. If it's warmer, the bottle will foam a lot when you open it and pour. Tilt the glass and let the wine run down the side. Pour in two stages. First, pour a little, then wait for the foam to settle, and top up to about two-thirds full. This leaves significantly more carbonation than pouring it all at once.

Between servings, put the bottle back in the champagne cooler. A bottle that warms up on the table will fizz much more wildly the next time you pour. If you want to do more than just pour, start with the classics. A mimosa is half champagne and half orange juice. A French 75 also has gin and lemon, and is served in a narrow glass. For both, pour the juice or gin into the glass first, then add the bubbles, or it will foam over. One bottle makes six to eight glasses, depending on their size. At a reception, you can top up a small glass more often, and it will stay nice and cold.

Grease is champagne glass enemy number one. A thin, invisible film of dish soap, rinse aid, or hand cream on the inside kills the bubbles as soon as they rise. The mousse then disappears, even though there’s nothing wrong with the bottle. So always rinse these glasses thoroughly with hot water and don’t use rinse aid.

It’s best to let them air-dry, with the bowl facing up so the thin rim isn’t resting on anything. If you do polish them, hold the bowl, not the base. Twisting from the base is what breaks the stems. You can’t reach the narrow inside of a flute with a cloth. A glass brush with a long handle works well for that. Store them upright in the cabinet with some space between them, since coupes easily clink against each other. The same applies to the dishwasher as to wine glasses. Choose a short cycle at a moderate temperature and make sure the stems don’t touch each other.

If you already know which shape you want, click through to that model in the menu here. You’ll also find tulip glasses there. If you drink still wine more often than sparkling wine, take a look at the white wine glasses, which are quite similar in size and shape. Want to open a bottle the old-fashioned way? You’ll find the tool for that under champagne sabers. If you mainly serve cocktails without ice, the wide bowl is a better fit; you’ll also find it listed under cocktail glasses in the menu. Still unsure about size or material? Read the questions below.