The Proper Way to Pour Champagne

Infrared of ChampagneSince it’s the third Sunday of the month, it’s the day I finally get to read the Journal of Agriculture & Food Chemistry*. In it is an article that flies in the face of the way champers is often poured at bars & restaurants. According to "scientists", the superior way to pour champagne is to pour it like beer: at an angle, close to the side of the glass so as to preserve the bubbles (a.k.a. sunshine & lollipops).

We will definitely adjust the way we are pouring champagne at Wingtip even though, admittedly, Dr Liger-Belair and his colleagues have not finished "constructing a mathematical
model to describe CO2 discharge during the champagne pouring process".

You can read the BBC’s coverage of the findings here.

* As I’m sure you guessed, I saw the headline on BBC
News. I normally don’t get to the JAFC until the 3rd Tuesday of each
month so I hadn’t even seen the article yet. 


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Wingtip Founder & CEO, Ami Arad is the quintessential modern gentleman. He has distinctive taste, an eclectic style, and dresses for every occasion. Ami developed his vision for Wingtip at a young age; even back in high school where four years of speech and debate meant weekends wearing a coat and tie, he was in his element. Years of working in upscale men’s clothing stores and socializing in cigar shops, coupled with his entrepreneurial spirit, inspired Ami to develop Wingtip, a men’s specialty store and private social club.

One comment

  • It is perhaps worth mentioning that how you hold the bottle is just as important, with the thumb in the well at the bottle end and the fingers for support around the base. Otherwise you transfer heat from the palm to the bottle.

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