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December 16, 2016

How to Pour Champagne

A KORBEL California Champagne Brut bottle chills in a bucket full of ice with the words 'Toast Life' on either side

Correctly pouring a glass of champagne is a useful skill, especially during the holidays, when bubbly is the beverage of choice. Follow our simple steps below to ensure that every glass of KORBEL® you pour provides the perfect amount of effervescent bubbles.

  1. Chill champagne for at least four hours before serving.
  2. Place your nondominant hand at the base of the bottle with your thumb placed into the dip at the bottom (known as the punt), and splay the other fingers on the barrel of the bottle to remain control. Then, using your dominant hand, balance the front of the neck on the side of the glass.
  3. Tilt your flute to the side while pouring, to reduce the speed at which the bubbly hits the base of the glass, therefore maintaining the fizz and pop. That is proven to preserve the bubbles better than pouring straight into the flute.
  4. First, pour a splash into the bottom of the flute. Then fill about ¾ of the glass, and wait until all the bubbles have subsided before topping off the remaining space. Take your time filling up the flute in order to keep your glass of bubbly foam-free!
Toast Life