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Serving Sparkling Wines

Place the correct glasses "flutes" at each table setting and bring the ready chilled bottle 90-100C from the refrigerator for the customer's approval. It should then be opened at the service table. The accesories required are:

an ice bucket containing one third water and one third ice.

champagne pincers

clean, white linen napkin

The correct procedure for opening and serving the bottle is as follows:


Remove the upper part of the foil capsule using a corkscrew blade or the tab inserted on some bottles


Unwind the end of the wire bailing over the cork with one hand. Keep the thumb of the other hand firmly over the cork to be sure it does not pop out when the bailing is removed


Grasp the bottle in one hand and with the thumb and two fingers of the other twist the cork gently but with a firm grip to avoid a sudden release. If it does not yield to this pressure, use a pincer to begin the removal. Tilt the bottle and ease the cork out with a circular movement that must be controlled to assure a subdued puff of carbon dioxide rather than an explosion. A towel or napkin held over the cork subdues the sound and can be used to catch any foam that escapes


Hold the bottle at an angle for a few seconds to let the CO2 fumes escape before pouring a small amount into a tasting glass to check the clarity, mousse and perlage, the key features in the evaluation of a sparkling wine


Serve the wine by holding the bottle with the thumb inserted in the "punt" (the conical indentation in the bottom), supported by the other fingers. To avoid altering the temperature of the wine as far as possible, the palm should not come into contact with the bottle. Pour a small amount for the approval of the person who ordered and then serve the other diners. Pour slowly to avoid having the foam rise above the rim and let it subside before filling the glass sufficiently to show off the perlage


Place the wine in the bucket to maintain the ideal temperature of 90-100C, with a towel draped across the top to dry the bottle before serving.