Might as well do it properly
But if you’re going to invest in some good bubbles, you might as well do it properly, because it turns out there is such a thing as serving champers the wrong way (it involves the glass and the quantity FYI).
So we’d ask the experts at Moët & Chandon to share their knowledge on this all-important subject. Bottoms up…
How many glasses of champagne are in a bottle?
This depends entirely on the bottle (and how generous you are with the serve) but a general guide would be that:
- Moët and Chandon Minis are 20cl and serve approximately 1.5 (more generous) glasses of champagne
- A standard 75cl bottle of champagne serves approximately 6 glasses of champagne
- A Magnum of champagne holds 1.5l/150cl and serves approximately 12 glasses worth of champagne
- A Jeroboam of champagne holds 3l/300cl and serves approximately 24 glasses worth of champagne
What’s the best way to serve champagne?
Sorry guys, but as fancy as a vintage coupe looks, you’re making a big mistake if you’re serving your champers in them (sorry Leo). The larger surface area of this type of glass causes liquid to lose its bubbles very quickly, meaning the champagne can go flat after a short time.
For the perfect serve, Moët & Chandon recommend using the ‘tulip glass’ – a wider style flute – as it slows down the loss of CO2 and also creates a more intense champagne experience, by enhancing the fragrance on the nose. In the absence of these, flutes are favoured.
How much should you fill the glass?
It might be tempting to fill the glass to the brim, but again, you shouldn’t (sorry). The ideal serve for all occasions is to fill the glass two-thirds full of champagne – enough to enjoy, with limited chance of spillage! For the purpose of a wedding toast, where guests may also be drinking wine, spirits or other beverages, here it can also be customary to have a glass half full.
What is the right temperature to serve champagne?
For the ultimate serve, Moët & Chandon recommends placing the bottle in a champagne bucket, filling with one-third water and adding ice cubes to top. Leave for at least 15 minutes before serving to bring champagne to the recommended temperature: 8˚-9˚C/46˚-48˚F.
How to store champagne
Champagne should be kept at around 70% humidity, laying horizontal and avoiding light. A kitchen cupboard works well in the absence of a cellar!
How to pop the cork?
A bottle of Moët and Chandon champagne is opened every second around the globe; the trick to opening a bottle correctly is to firmly grasp the base of the champagne bottle and twist it gently away from the cork (rather than twisting the cork away from the bottle). The cork should gently ease away with a ‘hiss’ instead of a loud pop.
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Is it OK to add ice to champagne?
Thanks to the innovation of Moët & Chandon’s Cellar Master Benoit Gouez, for the first time, yes! Moët was the first in the world to break this champagne taboo and create a champagne specifically created to be enjoyed on the rocks. Since then many others have followed suit, including Veuve Clicquot.
Moët Ice imperial has a specially curated heavier composition which 3 ice cubes perfectly complement to bring out an intense flavour, even as the ice begins to melt – giving you a truly refreshing champagne experience. With traditional champagnes it is ill advised to add ice to champagne as it dilutes the taste rather than keeping it cold, plus its traditional composition means it will lose its fizz in a cabernet style glass.