The Secret Sommelier: Taking care of fizz-ness! How to serve champagne at a top restaurant
The IndependentUpon accidentally inventing champagne, Dom Pérignon is rumoured to have called to his fellow monks, “come quickly, for I am tasting the stars!” This is widely known to be a lie – one of many that are levelled at champagne. Occasionally, however, a customer will look at me and say, “don’t you have real champagne glasses?” or, “can’t we have it in a flute?” A normal, kind, polite customer is receptive to a brief explanation: “It’s easier to drink! Gary – let’s call him Gary – was not buying my “champagne is wine, too!” spiel. “I’m really sorry, we just don’t have champagne flutes.” “There must be some in the building, this is a restaurant.” “Yes Sir, I know, but there really aren’t.” “I’m drinking champagne, I want it in a champagne flute.” Gary was not actually drinking champagne, he had ordered a glass of prosecco, but I didn’t think it was the time to remind him about that. “What’s that!” He pointed across the dining room, at a single sherry glass sat dustily on the shelf.
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