How to serve Cap Classique?

Perfectly chilled – not iced! 

The optimum serving temperature for bubbly is between 8°C-10°C; this temperature can be achieved by either chilling your bubbly in the fridge for three hours before serving or placing it in an ice bucket in a mixture of water and ice for 30 minutes.

Never chill Cap Classique in the freezer, as it will kill the bubbles. General over-chilling may also result in the wine being too cold to release its aroma and flavours or your taste buds being slightly numbed, affecting the taste.

We repeat – do not freeze your bottle or pre-chill the glasses. Doing so will burst those tiny bubbles of joy, and you’ll lose the precious fizz.

If you’re serving your bubbly throughout a dinner or a fantastic long conversation, keep the bubbles ‘popping’ by keeping the bottle cold. At a cold temperature, the CO2 stays dissolved in the liquid for longer; at warmer temperatures, oxygen interacts with the wine and the CO2 decreases resulting in a loss of fizz. Keep the bottle in the fridge or an ice bucket between pourings.

In the right glass

Contrary to those beautiful shots on Instagram, the ideal glass to serve bubbly is a tulip-shaped glass. While we all love the sophistication and elegance of the traditional flute, the flute was designed to show off the streams of bubbles. A flute doesn’t allow for the aromas and flavours to shine. The tulip-shaped glass enables the bubbles and aromas to develop to the full.

Unfortunately, a coupe (said to be modelled on Marie Antoinette’s breast) isn’t ideal either; due to the width, the bubbles and aromas are quickly lost into the air.

For those drinkers who are really into the fireworks of fizz: some fanatical bubbly aficionados gently scratch the inside base of their bubbly glasses to create a rough spot from which an explosion of bubbles can emerge.

Sparkling Tip. Did you know that a disappointing show of fizz is very often the fault of the glass and not the bubbly! 

Always rinse your glasses with hot water before use, and leave them to drain. Clean, rinsed glasses will remove any detergent or residue that can cause the bubbles to go flat.  Dry them with a paper towel or a lint-free glass cloth. Using a cloth or tea towel may cause some of the fibres to stick to the glass and dull the effervescent stream of bubbles. 

And be sure to give your glasses a quick sniff before serving to ensure that they are odour free and neutral.

If you’re serious about tasting your bubbly properly and want to learn more about the right glasses, try a Riedel glass tasting.

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