Champagne best served like beer, say French
- Friday 13 August 2010
A new study reports the best way to pour Champagne is in a 'beer-like way' with the glass held at an angle.
It reveals the sparkling wine remains bubbly longer when poured in this way rather than pouring straight into the glass and waiting for the mousse to settle before topping up.
However, Tom Stevenson, chairman of the Decanter World Wine Awards’ Champagne panel, said: ‘Pouring Champagne like a lager is a seen as a really naff way to serve it. You would not see a sommelier doing it in a million years.’
‘Pouring it like the sommeliers do, does you a favour by letting the free CO2 escape from the glass so the bubbles don’t get up your nose,’ he added.
The research also discovered that Champagne served at lower temperatures retains its fizz. At higher temperatures, carbon dioxide is lost more quickly.
‘The beer-like way of serving champagne has much less of impact on its dissolved CO2 concentration than the champagne-like way of serving, especially at low champagne temperatures (4 and 12 °C). The beer-like way of serving champagne is much softer than the champagne-like one,’ the study said.
The report published in the Journal of Agricultural and Food Chemistry was led by Gerard Liger-Belair, a professor at the University of Reims and author of Uncorked: the Science of Champagne.