Unreserved Wine Talk 318: Flute or White Wine Glass for Champagne, Serving Tips and Styles with Chris Ruhland
Should you drink Champagne from a white wine glass or a flute? What is the ideal temperature range for serving Champagne? What might surprise you about the technical side of Champagne production?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Christopher S. Ruhland, author of Press for Champagne: A Guide to Enjoying the World’s Greatest Sparkling Wine.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
Three of you are going to win a copy of his terrific book, Press for Champagne. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you’ve posted a review of the podcast. I’ll choose three people randomly from those who contact me. Good luck!
Highlights
Why does Chris prefer using a white wine glass instead of the traditional elongated flute for Champagne?
What’s the problem with clear glass bottles for Champagne?
What is the ideal temperature range for serving Champagne?
Which point in history does Chris consider to be the most pivotal moment in the development of Champagne as we know it today?
What might surprise you about the technical side of Champagne production?
Which notable contributions have women made in Champagne history?
What was the significance of the Champagne riots in 1911?
How did the Champagne region recover after the World Wars, and what were the lasting effects on the industry?
How does chalky soil contribute to the hallmark qualities of Champagne?
What’s the difference between the oxidative and reductive styles of Champagne?
Why don’t we hear more about reserve wines?
What was it like to drink decades-old Champagne, and how are the bubbles affected by aging?
What is dosage, and what is its role in Champagne production?
How can you plan the best trip to make the most of the Champagne region?
Key Takeaways
I’m all for the white wine glass for Champagne, Chris says, but I don't like flutes because you can't smell the wine. They're too thin to sense the aromas from the wine. I use tulip-shaped glasses and if you go to the Champagne region, you'll see these in use all over the place.
Chris says that temperature affects the texture of the wine and the bubbles. You wouldn't want it colder than it gets in your refrigerator. The point is to start at a cold temperature.
Chris says most people are surprised at how much work it takes to make a bottle of Champagne. It is very much a human-made product in that it requires a lot of separate steps done by hand.
About Christopher S. Ruhland
Christopher S. Ruhland trained and worked as a lawyer for thirty years before becoming a mediator. He holds the Diploma in Wines & Spirits from the Wine & Spirit Education Trust and he has passed the French Wine Scholar, Bordeaux Master-Level, and Rhône Master-Level examinations given by the Wine Scholar Guild, all with Highest Honors. He is the author of the award-winning Press for Champagne: A Guide to Enjoying the World’s Greatest Sparkling Wine and gives presentations about Champagne and teaches wine courses.
To learn more, visit https://www.nataliemaclean.com/318.