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How To Serve Champagne 

Champagne is usually served in a champagne flute, whose characteristics include a long stem with a tall, narrow bowl and opening. 

The wider, flat champagne coupe; which has a saucer-shaped bowl and is commonly associated with Champagne, is no longer preferred by connoisseurs because it does not preserve the bubbles and aroma of the wine as well. 

Alternatively, when tasting Champagne, a big red wine glass (i.e. a glass for Bordeaux) can be used, as the aroma spreads better in the larger volume of the glass. 

Glasses should not be overfilled: flutes should be filled only to 2/3 of the glass, and big red wine glasses not more than 1/3 of the glass. 

Champagne is always served cold, and is best drunk at a temperature of around 7 to 9 C (43 to 48 F). Often the bottle is chilled in a bucket of ice and water before and after opening. Champagne buckets are made specifically for this purpose, and often have a larger volume than standard wine-cooling buckets (to accommodate the larger bottle, and more water and ice).

 

Copyright: All text is available under the terms of the GNU Free Documentation License. (See Copyrights for details.) Source: Champagne (wine) - Wikipedia, the free encyclopedia

 





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