Menu Effervescence  Summary  Video  Portfolio

Champagne would not be Champagne without the magical presence of the bubbles which rise to form a pearl necklace, releasing the wine’s fruity and floral aromas.

Capturing the sparkle

In the old days the natural fermentation of the wines began in the autumn, slowing down with the onset of the winter in the cellars. The wines retained a proportion of their sugar which would trigger a new fermentation with the return of warmer weather in the spring.
When this second fermentation happened inside the closed bottles, not in barrels, the wines natural sparkle remained imprisoned until the opening of the bottle.

The Champenois’ stroke of genius was to learn to control this natural phenomenon in order to achieve extremely fine bubbles and long lasting aromas.

Glasses and flutes

Always served chilled, Champagne wines were first enjoyed from conical glasses with stems. During the 19th century, the shallow Champagne saucer or coupe became fashionable, but true wine lovers still preferred the ‘flute’.
Today the favourite glass from which to sip Champagne is tulip-shaped. The bubbles can dance around freely and there is enough room for the aromas to express themselves. It is best for the wine if the glasses used are simply rinsed (without using soap) in warm water and left upside down to dry.