Sorry to burst your bubble, but you’ve been drinking champagne the wrong way.
But, as is always the case with MailOnline, help in these matters is never far away.
Here, Yann Munier – native of the Champagne region and cellar master at the GH Mumm Champagne House – exclusively reveals the key signs you’re drinking good Champagne, the dos and don’ts of serving Champagne, glassware mistakes and whether it’s a myth that bubble size indicates quality.
But let’s start with the basics. What does a delicious champagne taste like? Some might say happiness, but Yann is more specific.
He tells MailOnline: ‘A delicious Champagne offers a perfect balance between acidity and sweetness.
Yann Munier (above), cellar master at Champagne house GH Mumm, exclusively reveals the key signs you’re drinking great Champagne, the dos and don’ts of serving Champagne, glassware mistakes and whether it’s a myth that bubble size indicates quality.
‘It should present a complexity of flavours, from fresh fruit to more mature notes of brioche or hazelnut, with a long and pleasant finish, enhanced by a delicate texture of the bubbles.
‘A great glass of Champagne is distinguished by its clarity, brilliance and effervescence. The colour can vary from pale gold to a darker gold, depending on the age of the Champagne.
“But above all, a good champagne is one that you want to drink again!”
Are there any myths about the signs that a champagne is good? For example, some say that it is the size of the bubbles that matters…
Yann says: ‘That the quality of Champagne is determined by the size of the bubbles is one of the most common myths.
‘In fact, although fine bubbles are generally associated with high-quality champagnes, they are not the only indicator.
‘Balance, complexity and finish are equally important.
Yann says: ‘Champagne should always be served chilled, but not ice-cold, at around six to eight degrees Celsius as an aperitif and nine to twelve degrees Celsius with a main course.’
‘The size of the bubble is also related to the size of the glass, that is, the bubble will grow as it passes through the wine, and the greater the height of the liquid, the larger the bubble will be.
‘Similarly, the origin of the bubble at the bottom of the glass is related to the etching or “imperfections” (of the glass); therefore, the size of the elements that initiate the bubble will also determine its size. Therefore, the size of the bubble is not that important to me.’
What are the dos and don’ts of serving champagne?
Yann, born in Vitry-le François, explains: ‘Champagne should always be served chilled, but not iced, at around six to eight degrees Celsius as an aperitif and nine to twelve degrees Celsius with a main course.
‘Pour the champagne slowly, tilting the glass to preserve the bubbles. Don’t fill the glass completely – two-thirds is the maximum – leaving enough space for the aromas to develop.’
Mumm’s the word: Yann (above) explains that the size of the bubbles has no relation to the quality of a Champagne.
What are the dos and don’ts of champagne glassware?
Yann says: ‘Always use a clean, dry glass. Avoid glasses that are too narrow, too straight or too wide, which can alter the effervescence and block the release of aromas.
‘I recommend a white wine glass or a rounded flute glass for optimal tasting. In fact, the “coupé” champagne glass (a very flat glass) disperses the aromas and the wine does not have enough height to see the bubbles.
Yann says: ‘The most common mistakes include serving Champagne too warm or too cold, using the wrong glass or overfilling the glass.’
‘So choose a glass in which you can swirl the wine to smell it and with a tighter lid.’
He adds: ‘The rounded shape of the white wine glass or champagne flute channels the effervescence and concentrates the aromas towards the nose, enhancing the tasting experience.
‘The carbon dioxide released by the bubbles is immediately directed towards the nose when the glass is too narrow, making it difficult to perceive the aromas. In a glass that is too wide, the delicate aromas of Champagne are dispersed. We can also add that a light and thin glass improves comfort and therefore the tasting experience.’
What are the most common mistakes beginners make when serving and drinking Champagne?
Yann says: “Some of the most common mistakes are serving Champagne too warm or too cold, using the wrong glass or overfilling it. It’s also important to remember that tasting Champagne should be a complete sensory experience – taking the time to observe the colour and feel the effervescence, smell the aromas and savour the complexity of the flavours.”