A Guide to Different Types of Champagne Glasses
Uncorking a bottle of fine champagne is always a special occasion, but it’s elevated even further with the right crystal glassware.
Here’s a complete guide to champagne glasses plus some extra serving tips, so you can make your next sparkling moment one to remember.
How does the type of champagne glass make a difference?
There are two reasons why champagne tastes better out of a specialty glass than it does out of a regular wine glass.
The first relates to the way our senses receive the champagne. A properly shaped glass preserves a champagne’s effervescence, so it retains the bubbly mouthfeel we expect from a glass of sparkling. It also funnels the aromas toward your nose, allowing you to better pre-empt and enjoy the flavour.
The second is psychological. The element of delight that comes with serving champagne in a more attractive glass subtly influences the way we perceive the taste for the better.
The different types of champagne glasses
There’s more to choose from than just the classic flute. Champagne glasses come in varieties such as:
Coupes are traditional champagne glasses that call to mind 1920s speakeasies and lavish balls. Their broad bowl means bubbles dissipate more quickly, but the increased aeration intensifies the aroma and flavour upon first pour.
The large mixing space in a coupe also makes it perfect for champagne cocktails.
Shop our range of classic crystal champagne coupes.
Perhaps the best known of all champagne glasses, the narrow shape of a flute retains maximum bubbles over an extended period of time. This makes it a great choice when you’re pre-pouring multiple drinks before service.
Explore exquisite crystal champagne flutes.
Tulips combine the best parts of flutes and coupes. The base of the bowl is broad enough to allow aromas and flavours to breathe, but a narrower mouth keeps bubbles intact.
How to hold a champagne glass
To hold a champagne glass, pinch the stem between your thumb and forefinger. Your remaining fingers can rest on the lower part of the stem for extra stability.
Avoid touching the bowl, as the heat from your hand will warm up the champagne from its chilled serving temperature.
What’s the proper way to serve champagne?
Above all else, champagne should be served chilled. Warm champagne pours with an excess of foam and often leaves a slightly heavier alcohol taste on the palate.
To keep your bottle chilled once it’s been removed from the fridge, consider serving it in an ice bucket. Besides preserving the temperature at the table, a stunning ice bucket adds an extra touch of elegance to the occasion.
If you’re just having a quick toast without all the ice, you can still accentuate the beauty of the bottle with a sparkling crystal coaster.
Opening the bottle
Here are 5 steps for correctly uncorking a champagne bottle.
Tilt the bottle to about 45 degrees and point it in a safe direction.
Remove the foil.
Untwist the wiring on the side to loosen the muselet, but leave it sitting on top of the cork.
Place your thumb over the cork and apply pressure. You can place a napkin over the cork first to prevent any spillage.
Turn the bottle by its base while holding the cork down with your thumb. The cork will slowly start to work itself free.
Keep hold of the cork to prevent it from shooting out. Once it’s been released, keep the bottle tilted for a moment to let all gases escape.
Pouring the champagne
When preparing to pour, place your thumb in the indent (punt) at the base of the bottle and gently tilt it toward the glass.
From here, there are two methods for pouring the champagne so that it doesn’t bubble over the rim.
Tilt the glass at a 45-degree angle and slowly pour the champagne down the side, steadily tilting it back to an upright position as the glass is filled.
Pour a dash into the base of the glass and let the bubbles subside before topping up the rest (this is a particularly useful method if you’re pouring multiple glasses at once).
And there you have it - a chilled glass is ready to enjoy!