Like all quality wines, good champagnes need oxygen to release their aromas. To get the most out of the champagne glass, fill it barely a quarter full. The idea is to stop the level where the disk is widest. To the natural verticality of champagne, that of the chimney of bubbles, the Saint-Louis champagne glass adds a horizontal dimension.
Blown and cut in Saint-Louis-lès-Bitche in Moselle
