Search: 238 results found for "champagne"

40 cl Champagne Glass - Serie Jamesse- Lehmann

$22.95

Champagne Glass Definition - Spiegelau

~~$54.99~~ From $44.95

Champagne Glass - Signature Collection A.Lallement-Lehmann

$39.95

Superleggero Champagne Glass - Riedel

$79.00

Quatrophil Champagne Flute - Stölzle

$18.95

Performance Champagne glass - Riedel

$49.50

Champagne & Cocktail Glasses Gems AMBER (Set of 4)- LSA

$90.00

Bouchon de Champagne Casco acrylique

From $14.95

Grand Champagne La Poétique champagne glass (250 ml) - Lehmann

$22.95

Authentis Champagne flute - Spiegelau

$24.95

Champagne Glass Trilogy 75 Leggerissimi Mouth Blown - Italesse

$84.95

Masterclass 42 Xtreme Champagne Glass - Italesse

From $19.95

Champagne Glass - Zalto

From $110.00

Vertical Privé flute - Italesse

From $16.95

Riedel Vinum glass – Champagne glass

From $47.50

Josephine N°4 – Champagne Glass- Josephinen Hutte

From $140.00

Riedel Sommeliers glass - Champagne

$186.00

Champagne Glass- Riedel Veloce

$49.50

Blog

Everything you need to know about sabering champagne

Often performed at festivities to amaze the crowd, sabering champagne involves striking the neck of the bottle with the back edge of a saber or similar object. The neck then breaks off easily due to the accumulated pressure in the bottle. Champagne sabrage is far from being a conventional way of opening a bottle, but it is still impressive during big celebrations. Learn more about the origins of champagne sabering and how to successfully saber a champagne bottle. The origins of sabering champagne Legend has it that sabrage became popular during the Napoleonic wars of the early 19th century, where Napoleon’s army celebrated their victories over the Austro-Hungarian Empire by breaking out the champagne. The Hussars then used the back of their sword, the cavalrymen weapon of choice, to quickly open the bottles with a grand gesture. They celebrated by toasting to victory, strength, virility and... to ladies! Several cavalry regiments around the world adopted this technique to celebrate their victories on the battlefield. This is probably why sabrage is now associated with joyful and festive events. What you need to know for successful champagne sabering Contrary to popular belief, a sharp object isn’t necessary for sabering champagne. What object should you use to saber a champagne bottle? The pressure in the bottle will try to eject the cork from the neck. With contact, the cork pushes pressure against the neck and slightly weakens it. The part of the bottle directly under the neck is a weak spot on the bottle as it is thinner than the neck itself. It cannot break under any type of impact but remains a crucial weak point in the art of sabering. Another weak point of the bottle is the junction between the two half-bottles, called the seam, simply because it is an irregularity in the glass. This information should make it easy to locate the exact spot that the object needs to strike to saber a bottle. For successful sabrage, a micro-fracture needs to be created at the junction of the seam and the neck, the bottle’s double weakness. A sharp object isn’t necessary because the bottle gets “decapitated” rather than cut. Any object strong enough to absorb the shock can therefore be used, from the reverse side of a classic Napoleonic-style sword to the base of a champagne glass. Shop Our champagne sabres Should you prepare the bottle for sabrage? Some recommend cooling the bottle to create a thermal shock, but this is not entirely necessary since a reduction in temperature also leads to reduced pressure in the bottle. Others mention rubbing the bottle with the saber to help create thermal shock. In reality, thermal shock is unlikely because the friction speed and the small contact surface do not allow for significant heat exchange. The best technique is to saber the bottle at serving temperature. How to saber a champagne bottle Sabering a bottle can be quite dangerous as the cork releases quickly and could seriously injure someone. Make sure to point the head of the bottle away from any person, animal, plant or fragile object. The first step is to remove the foil and wire cage from the bottle. Make sure to do this carefully because the pressure can result in the cork being propelled without having been sabered. Next, hold the bottle from the bottom, keeping it at an angle between 30 and 45°. This gives you an optimal striking angle without too much spilling when it opens. You then need to locate the seam, which is the weak spot you want to hit for a clean cut of the head. Place the back of your champagne sabre blade flat on the seam of the bottle, bring it back towards you, and hit the neck of the bottle without hesitation. Be sure to bring the blade to the neck at a slight angle, then continue the movement to the end of the neck. If you stop the blade too abruptly, it may not give the desired result or may only partially break the neck. Of course, it can take several tries before you get a perfect cut! The final step is to serve the champagne. Cheers! Treat yourself to exceptional champagne tastings Do you occasionally enjoy a glass of champagne? Some accessories are essential to enhance your tastings. Vinum Design offers many of these, including glasses, buckets or corks to preserve the bubbles when your bottle is not finished. If you prefer to reserve sabering for special occasions, some accessories such as champagne openers, offer safe and easy opening. Discover our champagne accessories today and treat yourself to exceptional tastings. Shop now

by MLBW MLBW on Sep 24 2019

Blog

Rosé ou Orange? Mieux comprendre les vins de teinte claire – et le bon verre pour les savourer

Rosé or Orange? Understanding the Differences and Choosing the Perfect Glass

As the warmer days settle in, the craving for a refreshing glass of wine naturally returns. Rosé wines, true essentials for sunny terraces and summer evenings, make a strong comeback every spring. But how well do we really understand these delicately colored wines? And what about orange wines — often confused with rosés, yet entirely different in character? The different types of rosé wines Contrary to popular belief, rosé wines are not simply a blend of red and white wine (a practice that is actually prohibited in most wine-growing regions). Here are the main methods of producing rosé: Direct pressing: This method is the most common and involves pressing grapes from black-skinned, white-juice grape varieties, then quickly separating the juice from the solids, giving it an abundance of fruit and freshness. Its color will be determined by the grape variety and the length of pressing. It is perfect for aperitifs and spring and summer celebrations. Saignée: One of the oldest winemaking techniques, famously used in wines like Clairet from Downtown Abbey. Pale-skinned grape varieties like Cabernet Franc and Pinot Noir are left to macerate with their skins just long enough to achieve balance in both color and roundness. These rosés are more gastronomic in style, pairing beautifully with seafood and spicy dishes. Popular appellations: Provence (France): Light, dry, and very pale — often made with Grenache, Cinsault, or Syrah. Tavel (Rhône Valley, France): A deeper, food-friendly rosé, bordering on a light red. Made from up to nine permitted grapes, primarily Grenache, Syrah, Mourvèdre, and Cinsault. Pairs well with spicy, colorful, or exotic dishes. Rosato (Italy): Typically fruitier or more structured, depending on the region. Rosé wine vs. orange wine: Don't Be Folled by the Color While their colors may sometimes look similar, rosé and orange wines come from completely different winemaking processes: Rosé wine is made from red grapes, but vinified like a white wine — with little skin contact. Orange wine, on the other hand, is made from white grapes, vinified like a red — meaning prolonged skin contact during fermentation. The result? Tannic, structured wines with flavors of dried orange peel, nuts, or warm spices. Despite their copper or amber hue, their texture and grip are more like a red wine than a rosé. In summary: 🔴 Rosé = red grapes, little maceration. 🟠 Orange = white grapes, long maceration. The perfect glass for rosé wines To truly enjoy a rosé at its best, it’s important to choose the right glass. A slightly flared white wine glass works beautifully, as it: Maintains the wine’s refreshing temperature. Helps release delicate aromas like strawberry, peach, and white flowers. Accentuates the wine’s lightness, fruitiness, and crisp acidity. 🔍 Our recommendations : Zalto glass (above) The Riedel Veloce Rosé or Italesse Vertical Wine Glass are excellent choices. Their finesse and shape allow for a beautiful expression of aromas while maintaining an ideal temperature. And for orange wines, which glass should you choose? Orange wines, often more tannic and complex than rosés, deserve a glass that reflects their unique structure. It's recommended to use a tulip-shaped or balloon-shaped red wine glass, slightly wider than one used for white or rosé wine. This allows for: Better aeration, essential to release the sometimes oxidative or spicy aromas of orange wines. To temper their slight astringency and highlight their aromatic richness. To appreciate their more structured body, sometimes comparable to a light red wine. 🔍 Our recommendations: A glass like Sydonios' Subtil (above) or a Riedel Veritas Syrah (Old World) or Riedel Vinum's Pinot Noir (New World) allows orange wines to express themselves fully, whether it's a Catalan Macabeu, a Georgian Skin-Contact or a Friuli Pinot Gris. And what about pink champagnes? Rosé champagnes deserve a special mention in the world of rosé wine. Produced in the Champagne region, they combine finesse, effervescence, and complexity. There are two main methods for producing rosé champagne: Blending : The most common method, which involves adding a small amount of red Champagne wine (often Pinot Noir or Meunier) to a white base wine before the second fermentation in the bottle. Maceration (or “bleeding”): Less widespread, this method involves a short maceration of black grapes to extract color and aromas, as for a still rosé wine. Rosé champagnes often offer aromas of red fruits, brioche, and sometimes dried flowers. They are perfect as an aperitif, but can also accompany a full meal—particularly dishes made with salmon, duck, or even certain red fruit desserts. 🔍 Our recommendations : Spiegelau's Definition of Champagne Glass (above) , Gabriel-Glas StandArt , Riedel Superleggero Champagne Glass are excellent choices to enhance a rosé champagne, whether as an aperitif or at the table.

by Sophie Henault on May 21 2025

Search results

Search results

Search results

Search results

Newsletter