For the enjoyment of champagne or sparkling wine in general, a slender glass known as a flûte (flute) is best suited. The bowl-shaped coupe, which was still widely used until the 1980s, is not ideally suited for this purpose, as the large surface area allows the carbon dioxide to escape too quickly. With a normal wine glass, on the other hand, a large liquid surface is advantageous for the development of the aroma. The so-called mousse point is used for the rise of the carbon dioxide bubbles in the glass. See also Champagne bucket, Champagne tower, Wine enjoyment and Wine glasses.
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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden