A glass for champagne

[Peter99]

The festive season is fast approaching and my thoughts naturally turn to what alcoholic beverages I should be offering to my family and guests.
One that I will be offering on Christmas Day is a glass of champagne before sitting down to our turkey lunch.

The champagne this year will be chilled Moët Chandon a non-vintage bottle which was given to me as a freebie by the provincial AD when I purchased my SubC date black, a few months ago. Due to the scacity of the Sub there was no discount.
My question is, should I chill the glasses before serving?

One or two of my friends and the internet pundits, say not to chill, as it spoils the flavour of the champagne.

However, a lot of the London restaurants do chill the glass e.g. The Ritz Hotel and The Wolseley Restaurant, both leading places for dining in Picaddilly, as two examples.

I must admit that over the last few years I have always chilled the glasses in the freezer as I think it add's to a 'glass of champagne'.

Has anyone an opinion on this?
Is chilling the glass becoming now a no-no?
I am particularly interested because for New Year's Eve am taking the family to a provincial town with a nice restaurant which serve my favourite, Pol Roger where I would normally specify: 'chilled glasses, please'.
Or should I leave it up to the restaurant?

[azguy]

http://recipes.howstuffworks.com/foo...-champagne.htm

[.db]

I serve champagne in a non-chilled wine glass (not a champagne flute) and serve it warmer than most (12-14°C).

I don't think there's anything wrong with asking in a restaurant or serving how you see fit.

[OmegaJJH]

I personally just use a standard champagne flute (not chilled) however if you want to push the boat out take a look at Riedel for some new glasses.

[GerardoG]

Non chilled here. Also BIG vote for Ridel

[AK797]

You know me Peter, the Ritz is where fashion sits so I go with them. Pol Roger is very nice, Prince Philip's favourite I hear.

[rr-nyc]

Chilled glass, no. Chilled bottle at 47-50 degrees, yes.

[branman1986]

Agree with all the above advice. Riedel Champagne glasses are great, but personal preference, I like a white wine glass for champagne over the really skinny ones if those are my two options.

Another thing I do is if its a recent vintage or recently disgorged NV, I pour from higher into the glass at the beginning of the bottle and more gently as the bottle is being emptied.

[Peter99]

Many thanks for all your comments Guys!
I think the Ridel glasses are very elegant but I rather prefer the flute.
As a matter of interest the Ritz still use, or have gone back to using the Coupe. I rather like the Coupe it is elegant and does stand out that you are drinking Champagne and of course it does lend itself to the champagne pyramid, much loved at one time, at weddings.
Some say the Coupe loses the the bubbles, but that's easily solved, top the glass up!
Regarding to chill or not to chill the glass. I do like the 'bite' of chilled champagne and as far as dining out I will leave to the restauranteur.
Keep drinking champagne, Guys! Here's to, for Christmas! All the best!

[bdex75]

X3 on the Ridel flutes. We have about 8 or 10 and they are very nice.

I chill the bottle and not the glass but don't think it is a faux pa.


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[830.1]

This is how I drink my champagne.




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[Alexwwjd]

Originally Posted by 830.1

This is how I drink my champagne.




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This is the best way. At the AD after buying the grail


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[Rolex addict]

I'm a redneck hick, so there is only one proper holder for any alcoholic beverage. A red solo cup.

[branman1986]

RA, I've done that many many times!

[George Burdell]

Invest in a tulip shaped glass instead of a flute. Far better for aromatics.

However, you could just save the money and use a wine glass. I often drink champagne from a Bordeaux glass. Allows the aromas to open up in the bowl.

And no chill on the glasses!

[enjoythemusic]

Ridel at room temp, liquid at light chill (not cold).

[nick h]

never chill the glasses - and far too many people and restaurants chill the champagne too much

regarding glasses - interesting as many are now going back to the traditional 'champagne saucers'

these are the wide/shallow glasses typically seen in old black and white movies

i'm very fortunate to have inherited a set of eight lead crystal saucers dating back to about 1900

[DJ TT 2002]

Prefer the flutes

[Star Ferry]

I don't think it's a big deal whether the glasses are chilled or not.

My only pet peeve is when somebody grabs decent champagne out of their very cold fridge (often only 1-3 degrees Celsius) and immediately drinks it. I'd rather they let it sit at room temp for 10 minutes

[nick h]

by most who know better than me the recommended temperature for champagne is 45F or 7C

this is a collective figure from the actual champagne producers

we in the UK tend to adhere more or less to these figures

in the USA there is a tendency to over-chill champagne and other wines

[NewEnthusiast]

I'm with those that would chill the bottle but not the glass. As well as over-chilling the drink and reducing the flavour, chilled glasses can be uncomfortable to hold for long periods if you're in a setting where putting one down could be tricky.

[tommy91]

Originally Posted by DJ TT 2002

Prefer the flutes

Flutes are good hold bubbles better, however you can't soak up the aroma of the champagne due to the thin neck of the glass. I usually go for wine glass or tulip flute where there is more room at the top. Temperature wise I would go with 8c for newer champagne and 10c for vintage. Don't chill the glasses enjoy

[mjclark32]

The only way to drink champagne
http://www.chambong.co/how-it-works/