So, you have selected a high quality Champagne, selected the correct glass and have opened the bottle.
How should you pour it? You still have 2 options:
You will be served (is absolutely recommended …)
Self-service (it is not always easy …)
In case you are served you can skip this part and concentrate on the arduous task of tasting and drinking. For those who may be forced to pour the,selves, please continue:
The purist will take the Champagne towel in hand lengthwise. He first folded the cloth so that it is 13 cm wide and 26 cm long. Then he places the bottle, label side up, on the folded cloth with the end of the cloth just covering the body (bottom) of the bottle. He puts his thumb into the body of the bottle and spreads his fingers around the bottom of the bottle. He will pour in such a way that the label can be seen but not his fingers. Which glass should you use?
It is unusual to have one of your guests taste the Champagne in self-service. If you feel the need to act as a ministry yourself, you can taste the Champagne as described in this section.
When dining at a large table, it is recommended to leave the glasses on the table and fill the glasses over the guests’ right shoulder. During an intimate dinner, where you can reach the glasses with the neck of the bottle while sitting at the table, you can pour over the table, this is especially true for less formal occasions. The intention is that the bottle never touches the glass when pouring. If you don’t have a steady hand at the moment supreme, I really wouldn’t take this too seriously. Better to hit the glass than to spill Champagne. Pouring should be done in a controlled manner, so slowly that the glass can be filled up to 3/4 in one movement.
If you want to serve in a small group, it is best to take the bottle in one hand and the glass in the other. You hold the glass upright and pour the Champagne against the side of the glass, so that the bottle does not touch the glass. Some types hold the glass at an angle, I think these people prefer to pour a beer, but it can’t really hurt. The intention is that the glass is slowly filled to 3/4 in one movement. This method is best for Champagne, as the least amount of bubbles are lost. It is also the slowest and most laborious method that you will therefore not often find in restaurants.