All about CHAMPAGNE
Sparkling facts about the classic toasting tipple, from Moët & Chandon’s champagne ambassador Lucy Warren
The ideal temperature for serving champagne. Store at a cool and constant temperature of about 10°C.
The key to a champagne tower is a solid base; it must then continue to decrease by one to build it up – for example, 10 by 10 glasses on the bottom, nine by nine glasses on the next level, eight by eight, and so on.
The number of glasses in a standard 75cl bottle. The preferred serve for all occasions is having glasses twothirds full – enough to enjoy, with limited chance of spillage!
A magnum of champagne holds 150cl; a jeroboam holds 300cl.
Coupe vs flute
The coupe may look glamorous, but actually the larger surface area causes the liquid to lose its bubbles very quickly. For the perfect serve, try a “tulip” glass – a wider style flute.
The trick to opening: firmly grasp the base of the champagne bottle, turning it gently while holding the cork tightly with the cage still on. The cork should gently ease away with a “hiss”, not a loud pop.