France 
A glass of Champagne elevates any occasion, but there’s a skill to serving it perfectly to enhance flavor and minimize foam and spills. The bottle’s temperature, choice of glassware, how you hold the bottle, and your pouring technique all play crucial roles.
Champagne Serving Temperature
Achieving the perfect Champagne temperature is crucial for an optimal tasting experience.
Serving Champagne too warm can cause it to lose its effervescence and become flat, diminishing its fresh, sparkling qualities and causing its aromas to seem heavier. Conversely, overly chilled Champagne masks its delicate aromas, leaving only the bubbles as the dominant sensation.
The ideal serving temperature also varies depending on the profile of the Champagne. More complex wines generally benefit from a slightly higher temperature to fully express their flavors. Champagne Lallier’s global brand ambassador, Sarah Durand, recommends a range of 46–50°F (8–10°C) for the Réflexion collection, for example, and 50–54°F (10–12°C) for Champagnes such as our Prestige Cuvée, Ouvrage, to bring out the unique properties of each.
The Correct Way to Pour Champagne
Holding the Bottle
When pouring Champagne, the bottle should be held by the base, with your thumb resting in the punt (the indentation at the bottom). This provides stability and control, allowing for a smooth and elegant pour. Holding the bottle at the base also prevents your hand from warming the Champagne, ensuring it stays at the ideal temperature.
Tilting the Bottle
- 1. Tilt the bottle: gently angle the bottle towards the glass, which should remain flat on the table. This technique allows you to observe the elegant ascent of the bubbles to the surface
- 2. Observe the bubbles: pay attention to the bubbles as they rise. They offer valuable clues about the Champagne’s age and temperature. Aged Champagnes tend to have finer bubbles, Champagne served too cold will release fewer bubbles, while Champagnes that are too warm will release their carbon dioxide and bubbles quickly. The shape and material of the glass will have an impact on the size and dynamism of the bubbles too
Filling the Glass
“The perfect glass to use when serving Champagne Lallier should sit between a flute and a wine glass: long stem, wide bowl, and narrow opening. This is essential for the wine to fully express its bouquet and for the bubbles to develop,” says Lallier’s global brand ambassador Sarah Durand.
Pour slowly and steadily: maintain a consistent, gentle pour to avoid excessive foaming. This eliminates the need to pause and wait for the bubbles to subside before topping up the glass to about two-thirds full.
Twist the bottle: as you finish pouring, give the bottle a quick twist to prevent any drips.
Preserving the Effervescence
While an open bottle of Champagne will inevitably lose some of its effervescence over time, you can employ several techniques to extend its sparkling lifespan.
- 1. Keep it chilled: refrigerate the bottle between pours
- 2. Use a hermetic stopper: store leftover Champagne in the fridge with a hermetic stopper to preserve freshness for up to five days, depending on the remaining volume of wine in the bottle
Finally, and most importantly, enjoy—with moderation, of course.
To find the finest Champagnes to pour, discover our collections.
