Bubbles: how to serve them best

Popping corks don’t automatically mean a celebratory bubble. Here’s how to get the best out of your champagne or budget bubbly.

Choose a bubbly that suits you

Don’t buy real champagne if you don’t want to spend too much. Champagne for ten euros is highly unlikely to be very good. For 10 to 15 euros, you’re better off buying a cava, prosecco, sekt or sparkling wine. In that price range, a budget bubbly simply offers better quality. Do choose one with a real champagne cork (instead of a screw cap). Slightly more expensive, but better made, with a finer mousse and therefore more delicious. If you really want a party, then of course go for a beautiful bottle of champagne.

Know your styles

Brut nature, extra-dry, brut, sec, demi-sec and doux refer to the increasing sugar content in the wine. Brut is still the most popular (even though the extra-dry brut nature is on the rise), followed by demi-sec for those with a sweet tooth. Blanc de blancs is made from white grapes (usually chardonnay), while blanc de noirs is made from dark grapes (usually pinot noir and/or pinot meunier).

Store it properly

Store the bottle in a cool, dark place. Preferably horizontally, so the cork doesn’t dry out. Tip: sparkling wine generally doesn’t improve if you store it for a long time.

Choose the right glass

The traditional champagne flute is the most commonly used glass and is also perfectly suitable for regular sparkling wine. If you have something really special (such as a vintage champagne), drink the wine from a white wine glass or champagne coupe. The refined aromas come through much better in them.

Don’t serve it too cold

The ideal serving temperature is around 8 to 10 degrees. Bubbles that have been sitting in the fridge for days are too cold. Every sparkling wine has a recommended serving temperature (usually stated on the label). In general, around 3 hours (lying down) in the fridge or 20 minutes in an ice bucket will do nicely. If sparkling wine is too cold, the aromas disappear; if it’s too warm, it tastes less lively and heavy.

Open the bottle like a pro

Letting the cork pop is festive, but also quite a waste. A real pro carefully twists the wire cage—or muselet—off the cork (usually six twists) and then rests a thumb on the cork. Next, hold the bottle by the bottom with your other hand. Always twist the bottle, not the cork. The cork will then slide out by itself with a subtle puff. You can also use a sabre. And even a spoon or a knife can be used to open a champagne bottle without any problems.

Pour half glasses

Better to have two rounds of a chilled half-glass with beautiful aromas and a good mousse than one clumsy, odorless bubble that has completely warmed up and gone flat halfway through.

Go big for once

Are you with a large group? Then go for the wow factor. Buy a magnum (1.5 liters / 10 to 24 glasses), or impress with a huge Jeroboam (3 liters / 21 to 40 glasses).