Champagne is the most
northerly wine-growing region of France. Its chalky soil and unique
climate both contribute to the naturally effervescent white wines for
which it is so famous.
It was not until the
19th century that the technique of secondary fermentation in the
bottle was finally perfected. The traditional coupe glass was actually
developed for the particular style of sweet, bubbly dessert champagne
popular at this period, obtained by adding an extra measure of
‘dosage’ (a mixture of wine and syrup), although fluted glasses were
also used to avoid spillage when champagne was served at standing
receptions. It was only around 1930 that the now familiar dry style of
champagne became established.
Serving dry champagne
in flutes, since these best bring out the fine aromas of the
high-quality base wines from which it is made. Many wine-lovers
unfortunately are quite unaware of this superb bouquet, since
champagne is all too often served either in coupes or in glasses that
are too small (and thus filled to the brim) – neither of which can
convey any aromas at all.
This flute, filled
with four ounces of champagne, concentrates the unique, yeasty bouquet
of great champagnes, while emphasising their creamy texture on the
palate. The bubbles are not allowed to dominate, but are part of the