French term for the slim, tall and long-stemmed glass (German "Flöte"), which brings out the qualities of a sparkling wine particularly well and advantageously. The path of the carbon dioxide bubbles to the surface is significantly longer with this glass form compared to the flat, bowl-shaped coupe. This, and above all the smaller liquid surface, has the positive effect that the carbon dioxide and the aromas evaporate much more slowly and the warming up by the ambient temperature is slower. The so-called moussing point is used to increase the rising of the carbon dioxide bubbles in the glass. See also under champagne glass, champagne pyramid, wine vessels, wine enjoyment and wine glasses.