Editing Champagne (section)

==Serving==
{{See also|Champagne stemware}}
Champagne is usually served in a [[Champagne flute]], whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom. The intended purpose of the shape of the flute is to reduce surface area, therefore preserving carbonation, as well as maximizing nucleation (the visible bubbles and lines of bubbles).<ref>Ames, D. L., Garrison, J. R., Gitlin, J., Herrmann, G., Isenstadt, S., Jenkins, M., ... & Winn, L. (2014). ''Shopping: Material Culture Perspectives''. Rowman & Littlefield. pp. 138–140.</ref> Legend has it that the Victorian ''{{lang|fr|[[Champagne stemware#Champagne coupe|coupe]]}}''<nowiki/>'s shape was modelled on the breast of [[Madame de Pompadour]], chief-mistress of [[Louis XV of France]], or perhaps [[Marie Antoinette]], but the glass was designed in England over a century earlier especially for [[sparkling wine]] and champagne in 1663.<ref>{{Cite book|last=Lamprey|first=Zane|url=https://books.google.com/books?id=o7aaimpuALYC|title=Three Sheets: Drinking Made Easy! 6 Continents, 15 Countries, 190 Drinks, and 1 Mean Hangover!|date=2010-03-16|publisher=Random House Publishing Group|isbn=978-0-345-52201-6|language=en}}</ref><ref>{{Cite book|last=Boehmer|first=Alan|url=https://books.google.com/books?id=MNHHJtWRB34C|title=Knack Wine Basics: A Complete Illustrated Guide to Understanding, Selecting & Enjoying Wine|date=2009-10-14|publisher=Rowman & Littlefield|isbn=978-0-7627-5838-8|language=en}}</ref> Champagne is always served cold; its ideal drinking temperature is {{convert|7|to|9|C|F}}. Often the bottle is chilled in a bucket of ice and water, half an hour before opening, which also ensures the Champagne is less gassy and can be opened without spillage. Champagne buckets are made specifically for this purpose and often have a larger volume than standard wine-cooling buckets to accommodate the larger bottle, and more water and ice.<ref>{{cite web |url=http://blog.cellarer.com/how-to-enjoy-champagne-wines/ |title=Storing and serving Champagne |publisher=Cellarer.com }}</ref>

When it comes to the etiquette behind holding a glass of Champagne, it is important to consider the type of Champagne glass used and the four main parts of any wine glass: the rim, the bowl, the stem and the base. In the case of a [[Champagne glass|flute glass]] or tulip glass, etiquette dictates holding by the long, narrow stem in order to avoid smudging the glass and warming up the contents with the heat of one's hand. Flute and tulip glasses can be temporarily held by the rim, although this glass hold blocks the area where the taster would take a sip. This hold can also smudge the top section of the glass. These two types of glass can also be held by the disk-shaped base without smudging or warming the liquid inside. When it comes to the coupe glass, with its short stem and shallow, wide-brimmed bowl, the only possible glass hold is by the bowl. The top-heavy nature of the glass makes holding by the base or stem impossible, while the large diameter of the top makes grabbing the glass by the rim difficult.<ref>{{cite web |last1=Millesima USA |first1=Millesima USA |title=How to Hold a Glass of Champagne |url=https://www.millesima-usa.com/types-of-champagne.html |website=Millesima USA}}</ref>

===Opening Champagne bottles===
To reduce the risk of spilling or spraying any Champagne, the bottle is opened by holding the cork and rotating the bottle at an angle in order to ease out the stopper. This method, as opposed to pulling the cork out, prevents the cork from flying out of the bottle at speed (the expanding gases are supersonic).<ref>{{cite journal |last1=Liger-Belair |first1=Gerard |last2=Cordier |first2=Daniel |last3=Georges |first3=Robert |title=Under-expanded supersonic CO2 freezing jets during champagne cork popping |journal=Science Advances |date=20 September 2019 |volume=5 |issue=9 |pages=eaav5528 |doi=10.1126/sciadv.aav5528 |pmid=31555725 |pmc=6754238 |bibcode=2019SciA....5.5528L |doi-access=free }}</ref> Also, holding the bottle at an angle allows air in and helps prevent the champagne from geysering out of the bottle.

A [[sabre]] can be used to open a Champagne bottle with great ceremony. This technique is called ''{{lang|fr|[[sabrage]]}}'' (the term is also used for simply breaking the head of the bottle).<ref>{{cite web|url=https://expensivechampagne.org/how-to-open-a-champagne|title=How to Open Champagne Bottles|date=18 March 2021}}</ref>

===Pouring Champagne===
Pouring sparkling wine while tilting the glass at an angle and gently sliding in the liquid along the side will preserve the most bubbles, as opposed to pouring directly down to create a head of "mousse", according to a study,<ref>
*{{cite journal |last1=Liger-Belair |first1=Gérard |last2=Bourget |first2=Marielle |last3=Villaume |first3=Sandra |last4=Jeandet |first4=Philippe |last5=Pron |first5=Hervé |last6=Polidori |first6=Guillaume |title=On the Losses of Dissolved CO 2 during Champagne Serving |journal=Journal of Agricultural and Food Chemistry |date=11 August 2010 |volume=58 |issue=15 |pages=8768–8775 |doi=10.1021/jf101239w |pmid=20681665 |bibcode=2010JAFC...58.8768L |url=https://del.h-cdn.co/assets/cm/15/10/54f9390995429_-_champagnepouring.pdf |access-date=1 January 2022}}
*{{cite journal |last1=Liger-Belair |first1=Gérard |last2=Parmentier |first2=Maryline |last3=Cilindre |first3=Clara |title=More on the Losses of Dissolved CO 2 during Champagne Serving: Toward a Multiparameter Modeling |journal=Journal of Agricultural and Food Chemistry |date=28 November 2012 |volume=60 |issue=47 |pages=11777–11786 |doi=10.1021/jf303574m |pmid=23110303 |bibcode=2012JAFC...6011777L |url=https://pubs.acs.org/doi/10.1021/jf303574m |access-date=1 January 2022}}
*{{cite journal |last1=Beaumont |first1=Fabien |last2=Liger-Belair |first2=Gérard |last3=Polidori |first3=Guillaume |title=Computational Fluid Dynamics (CFD) as a Tool for Investigating Self-Organized Ascending Bubble-Driven Flow Patterns in Champagne Glasses |journal=Foods |date=23 July 2020 |volume=9 |issue=8 |page=972 |doi=10.3390/foods9080972|pmid=32717781 |pmc=7466256 |doi-access=free }}
*{{cite journal |last1=Cilindre |first1=Clara |last2=Henrion |first2=Céline |last3=Coquard |first3=Laure |last4=Poty |first4=Barbara |last5=Barbier |first5=Jacques-Emmanuel |last6=Robillard |first6=Bertrand |last7=Liger-Belair |first7=Gérard |title=Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? |journal=Molecules |date=22 July 2021 |volume=26 |issue=15 |page=4434 |doi=10.3390/molecules26154434|pmid=34361583 |pmc=8347939 |doi-access=free }}
*{{cite journal |last1=Liger-Belair |first1=Gérard |last2=Villaume |first2=Sandra |last3=Cilindre |first3=Clara |last4=Jeandet |first4=Philippe |title=Kinetics of CO 2 Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of Temperature |journal=Journal of Agricultural and Food Chemistry |date=11 March 2009 |volume=57 |issue=5 |pages=1997–2003 |doi=10.1021/jf803278b|pmid=19215133 |bibcode=2009JAFC...57.1997L }}
*{{cite journal |last1=Liger-Belair |first1=Gérard |title=Visual Perception of Effervescence in Champagne and Other Sparkling Beverages |journal=Advances in Food and Nutrition Research |date=2010 |volume=61 |pages=1–55 |doi=10.1016/B978-0-12-374468-5.00001-5 |pmid=21092901 |isbn=9780123744685 }}
*{{cite journal |last1=Liger-Belair |first1=Gérard |last2=Polidori |first2=Guillaume |last3=Jeandet |first3=Philippe |title=Recent advances in the science of champagne bubbles |journal=Chemical Society Reviews |date=2008 |volume=37 |issue=11 |pages=2490–2911 |doi=10.1039/b717798b |pmid=18949122 }}
</ref> ''On the Losses of Dissolved CO<sub>2</sub> during Champagne serving'', by scientists from the [[University of Reims]].<ref name=keller>{{cite news |author=Greg Keller |work=[[The Boston Globe]] |date=12 August 2010 |url=http://www.boston.com/news/world/europe/articles/2010/08/12/champagne_fizzics_science_backs_pouring_sideways/ |title=Champagne fizzics: Science backs pouring sideways }}</ref> Colder bottle temperatures also result in reduced loss of gas.<ref name=keller /> Additionally, the industry is developing Champagne glasses designed specifically to reduce the amount of gas lost.<ref>{{Cite news |title=How to pour champagne properly |url=http://www.smh.com.au/lifestyle/homestyle/how-to-pour-champagne-properly-20100813-122ph.html |work=[[The Sydney Morning Herald]] |date=13 August 2010 |access-date=29 September 2010 }}</ref>

===Spraying Champagne===
[[File:Champagne celebration - tour of gippsland.jpg|thumb|250px|Champagne on the podium of the 2007 Tour of [[Gippsland]]]]
Champagne has been an integral part of sports celebration since {{lang|fr|[[Moët & Chandon]]}} started offering their Champagne to the winners of [[Formula 1 Grand Prix]] events. At the [[1967 24 Hours of Le Mans]], winner [[Dan Gurney]] started the tradition of drivers spraying the crowd and each other.<ref name="Miscellany p. 82">{{cite book |author=G. Harding |title=A Wine Miscellany |url=https://archive.org/details/winemiscellanyja0000hard |url-access=registration |page=[https://archive.org/details/winemiscellanyja0000hard/page/82 82] |publisher=Clarkson Potter Publishing |location=[[New York City]] |year=2005 |isbn=0-307-34635-8 }}</ref> The [[Muslim]]-majority nation [[Bahrain]] [[Islam and alcohol|banned]] Champagne celebrations on F1 podiums in 2004, using a nonalcoholic [[pomegranate]] and [[rose water]] drink instead.<ref>{{Cite news|date=2004-03-31|title=Bahrain bans champagne|language=en-GB|url=http://news.bbc.co.uk/sport1/hi/motorsport/formula_one/3585731.stm|access-date=2022-12-31}}</ref>

In 2015, some Australian athletes, most notably then-Formula 1 [[Red Bull Racing]] driver [[Daniel Ricciardo]], began celebrating victories by drinking champagne from their shoe—a practice known as "doing a [[Drinking from shoes|shoey]]."