Champagne glasses

There are three shapes and all three do something different. The flute is tall and narrow and holds the bubbles longest, which makes it the standard for receptions and for anyone who mainly wants the sight of that rising string of pearls. You will find them among the champagne flutes, in sizes from 9.5 cl for a toast up to 30 cl for the table.

The coupe is wide and shallow, loses its bubbles faster and is mainly a matter of style. It is the best glass for cocktails served without ice, which is why the champagne coupes are listed as cocktail glasses too. The third shape is the tulip: a bowl that is wide at the bottom and narrows towards the top, so the aroma gathers without escaping. In practice that is the most versatile shape, certainly with older champagne, which is more about smell than about bubbles. The same shapes apply to prosecco and cava; prosecco is under slightly lower pressure than champagne, so a somewhat roomier bowl works better there than a very narrow flute. Beyond the shape, look at two details. A thin, uncut rim lets the bubbles run into your mouth undisturbed. And many bowls have an effervescence point on the base, a minute rough spot where the carbon dioxide gathers.

Pour between 6 and 8 degrees. Colder pushes the aroma away, warmer makes the bottle foam violently as you open and pour. Tilt the glass and let the champagne run down the side, and do it in two goes: first a layer, then wait for the foam to settle, then top up to about two thirds. That loses noticeably less carbon dioxide than one quick pour.

Between rounds the bottle goes back into the champagne cooler, because a bottle warming up on the table fizzes far more wildly at the next pour. If you want to do more with it than pour it neat, the classics are simple: a mimosa is champagne and orange juice in equal parts, and a french 75 adds gin and lemon in a narrow bowl. In both cases put the juice or the gin in the glass first and the bubbles afterwards, otherwise it foams over the rim. Count on six to eight glasses per bottle, depending on the size you choose, and bear in mind at a reception that a small glass is refilled more often but does stay cold.

With champagne glasses, grease is the biggest enemy. An invisible film of detergent, rinse aid or hand cream on the inside wall breaks the bubbles the moment they rise, and then the mousse stays away while there is nothing wrong with the bottle. So always rinse these glasses thoroughly with hot water and skip the rinse aid.

Preferably let them air-dry, bowl upwards so the thin rim rests on nothing. If you do polish afterwards, hold the bowl and not the foot, because turning from the foot is what breaks stems. No cloth fits the narrow inside of a flute, and a glass brush with a long handle is the only thing that really works there. Store them upright with enough space between the bowls, because coupes knock into each other easily. In the dishwasher the same rules apply as for wine glasses: short programme, moderate temperature and stems that do not touch.

If you already know which shape you want, you can click straight through to it in the menu alongside, where the tulip bowls are listed too. If you pour still wine more often than sparkling, the white wine glasses are the logical next step, because they sit close in size and shape. If you want to open a bottle the classic way, you will find the tool for it among the champagne sabres. If you mainly serve cocktails without ice rather than sparkling wine neat, the wide bowl is what you want, and you will find it in the menu as a cocktail glass as well. And if you are still unsure about size or material, the frequently asked questions below will help you on.