What Is the Best Way to Serve Champagne in a Flute?

Serving champagne properly in a flute highlights the wine’s delicate effervescence and aromatic bouquet. Glassware choice, pouring method, and serving temperature all play a part in showcasing the best qualities of sparkling wine.

Choosing the Right Champagne Flute

A tall, tulip-shaped flute is ideal for serving champagne. The narrow bowl concentrates aromas and extends the life of the bubbles, while the long stem keeps warm hands away from the liquid.

Essential Steps for the Perfect Champagne Pour

Chill the champagne to 6–8°C before serving for crisp flavor and lively bubbles.
Hold the flute by the stem—never the bowl—to keep the champagne cool.
Tilt the glass slightly at a 45-degree angle.
Slowly pour champagne down the inside wall of the glass. This gentle stream helps preserve carbonation, building a fine bead and lasting effervescence.
Fill the flute to about two-thirds full (usually 90–120 ml), leaving space for bubbles to rise and aromas to concentrate.

Key Tips to Serve Champagne at Its Best

Clean the flute thoroughly and dry it with a lint-free cloth to avoid interfering with the mousse.
Never freeze glasses; condensation reduces bubble life and can dilute flavor.
Avoid overfilling—the extra space gives the bubbles room to develop and makes swirling easier for the nose.

Attention to detail when pouring champagne elevates any occasion, ensuring both presentation and taste live up to the celebration.