Sorry to burst your bubbles – but you’ve been drinking Champagne all wrong.
But, help in these matters, as always with MailOnline, is never far away.
Here, Yann Munier – a native of the Champagne region and Cellar Master at the G. H. Mumm Champagne house – exclusively reveals the key signs you’re drinking great fizz, the do’s and don’ts of pouring Champagne, glassware mistakes and whether it’s a myth that the size of the bubbles 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 the G. H. Mumm Champagne house – exclusively reveals the key signs you’re drinking great fizz, the do’s and don’ts of pouring Champagne, glassware mistakes and whether it’s a myth that the size of the bubbles indicates quality
‘It should present a complexity of flavours, from fresh fruit to more mature notes of brioche or hazelnut, with a long, pleasant finish, sublimated 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 deeper gold, depending on the age of the Champagne.
‘But above all, a good Champagne is one you want to drink again!’
Are there any ‘myths’ around signs of a good Champagne? For example, some say it’s the size of the bubbles that matter…
Yann says: ‘That champagne quality is determined by bubble size is one of the most common myths.
‘In reality, although fine bubbles are generally associated with high-quality Champagnes, they are not the only indicator.
‘Balance, complexity and finish are just as important.
Yann says: ‘Champagne should always be served chilled, but not iced, at around six to eight degrees Celsius as an aperitif and nine to 12 Celsius with a main course’
‘Bubble size is also linked 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.
‘Similarly, the origin of the bubble at the bottom of the glass is linked to etching or “imperfections” [in the glass] – the size of the elements that initiate the bubble will therefore also determine its size. So, bubble size isn’t that important to me.’
What are the do’s and don’ts of pouring Champagne?
Yann, who was born in Vitry-le François, says: ‘Champagne should always be served chilled, but not iced, at around six to eight degrees Celsius as an aperitif and nine to 12 Celsius with a main course.
‘Pour the Champagne slowly, tilting the glass to preserve the bubbles. Don’t fill the glass completely, two-thirds full is the maximum, leaving enough space for the aromas to develop.’
Mumm’s the word: Yann (above) explains that bubble size bears no relation to the quality of a Champagne
What are the do’s and don’ts in terms of glassware for Champagne?
Yann says: ‘Always use a clean, dry glass. Avoid glasses that are too narrow, too straight or too wide, which can disrupt effervescence and block the release of aromas.
‘I recommend a white wine glass or a rounded flute for optimal tasting. Indeed, the Champagne “coupe” (a very flat glass) disperses the aromas and there is not enough height in the wine to see the bubbles.
Yann says: ‘Common mistakes include serving Champagne too hot 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 top.’
He adds: ‘The shape of the white wine glass or rounded Champagne flute channels effervescence and concentrates aromas towards the nose, enhancing the tasting experience.
‘The carbon dioxide released by the bubbles immediately rushes to the nose when the glass is too narrow, hindering the perception of 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 thus the tasting experience.’
What are the most common mistakes beginners make when approaching the serving and drinking of Champagne?
Yann says: ‘Common mistakes include serving Champagne too hot or too cold, using the wrong glass, or overfilling the glass. It’s also important to remember that tasting Champagne should be a full sensory experience – take time to look at the colour and feel the effervescence, smell the aromas and savour the complexity of the flavours.’