Many of us love the effervescent delight of champagne, whether celebrating a special occasion or simply indulging in a luxurious moment. However, experts warn that there’s a common mistake most people make when pouring and sipping this sparkling wine – and it could be ruining your experience.
The Biggest Champagne Mistake
According to wine connoisseurs, the biggest blunder is holding your champagne flute by the bowl instead of the stem. While it may seem trivial, this habit actually warms the drink prematurely, dulling its crisp, refreshing taste.
Why It Matters
Champagne is best served chilled, between 7-9°C. When you grip the bowl of the glass, your body heat transfers to the liquid, causing it to lose its ideal temperature faster. This not only flattens the bubbles but also mutes the delicate flavours that make champagne so special.
The Right Way to Drink Champagne
To fully appreciate your bubbly, follow these expert tips:
- Hold by the stem: Always grasp the flute by its long stem to maintain the perfect temperature.
- Choose the right glass: Opt for a tall, narrow flute to preserve bubbles and aroma.
- Pour carefully: Tilt the glass and let the champagne flow gently down the side to minimise foam.
- Serve chilled: Keep your bottle in an ice bucket at about 7°C before serving.
The Science Behind the Bubbles
The carbon dioxide in champagne forms bubbles that carry aromatic compounds to the surface. When the drink warms up, these bubbles dissipate faster, taking much of the flavour with them. By keeping your champagne cool, you ensure a longer-lasting, more enjoyable drinking experience.
Next time you raise a glass of bubbly, remember this simple adjustment – your taste buds will thank you!
