The Proper Pour

the-proper-pour

Champagne is a drink that works in multiple scenarios. Whether celebrating with a group of friends or having an intimate evening with a special someone, champagne is a fine choice. Pouring champagne is something of an art, but it is one that can be easily mastered with the right information. Here is a quick guide to how to properly pour a glass of champagne.

Chill the Bottle.  Pouring champagne begins long before you are ready to open the bottle. To start off on the right foot, make sure that you chill your champagne. Place the bottle in ice in a wine bucket for roughly an hour or two. If you don’t have a wine bucket, you can achieve the same effect by allowing the bottle to chill in the fridge for a few hours.

Wrap the Bottle.  There is more to wrapping the bottle of champagne in a napkin than just style. The practical reasoning behind this is that it will absorb condensation, allowing for an easier grip on the bottle, and soak up any loose drops of bubbly that slip past the glass. A tea towel is your best bet, as it will absorb the most loose liquid, but you can still substitute a linen napkin in a pinch.

Pop It Open.  Perhaps the most exciting part of the process is opening the bottle. There is a sense of electric anticipation as you unwrap the foil and prepare to push the cork from its tight hold in the mouth of the bottle. During this, be sure to hold your hand over the cork. Some bottles can be tricky, and the cork can pop all on its own. To avoid injury or accident, keep one hand over the cork, pointed away from anyone’s face or any nearby glass.

The Pour.  The real artistry of serving champagne exists in the moment of the pour. Do not pour champagne with one hand and hold a glass in another, as it can easily slip without proper support from both hands. Instead, pour into glasses on a stable surface, or in the hands of those you are serving. When you pour, you want to hold the bottle in two spots: one hand should go on the bottom of the bottle, where the indented area known as the punt resides, and the other should hold the bottle from the side as you tilt.

There are many opinions out there on how to properly pour a glass of champagne. The more widespread opinion is that you should keep the glass flat and pour the bottle from an angle, aiming directly for the base of the glass. This is the way that the French have been pouring champagne for years. Since it is the country where the drink originates, no one thought twice about questioning the method. Still, questioning the status quo can be beneficial, as some French researchers discovered.

While the traditional method might be the popularized approach, the researchers discovered that there is a much more scientific way to go about pouring a glass of champagne. When pouring, champagne is handled in the same manner as pouring a glass of beer, with the glass itself on an angle as it is being filled, more CO2 is preserved. Carbonation is quite important in maximizing the pleasure of champagne, so you want to have high levels of CO2 in each glass. The “beer pour” tactic might not be as widespread as the traditional methods, but it is a way that will allow you a much more satisfying amount of champagne that you can raise a glass to.