My favorite stem is a parfait glass I bought in France. A narrow base that has a wider opening at the top. It really seems to bring out the flavors of champagne. I’ve compared it with a number of other stems and it is consistently my preference.
This. I mostly drink young Champagne from a Zalto Champagne glass – it has a wide enough belly to allow the aromas to come through, but is deep enough to retain bubbles. Bubbles are the point of Champagne, otherwise we would all be drinking really acidic still Pinot and Chard from there (or not, given the superiority of their neighbors to the south).
The “feeling festive” part of it may be what keeps some folks holding on to their flutes. If you view bubbles as something for a celebration, maybe the flute is best. It has the right look and feel.
If you just enjoy a good glass of sparkling wine any time, feeling festive isn’t important. When I want to enjoy a good sparkling wine, I go with a white wine glass and enjoy the aroma and flavor. When we are pouring a splash of bubbles for a celebratory toast, I go with the flutes (and don’t pour the good stuff).
I think flutes are pretty much the worst choice for anything of quality. A wine’s aroma is severely muted in them. Young sparkling wines are far too bubbly for me when first poured anyway. All of the CO2 gets in the way of me smelling the wine. I pour into a white wine glass, Universal, or Burgundy glass, and a couple of swirls really unlock the aromatics of the wine. If the bubbles are the main attraction, rather than the aromas, why not just drink cheap Cava all the time? That’s about all I will drink out of a flute.
Slide thread-hijack: I’ve always wondered about the history of the Montrachet glass. Is it just a Riedel invention? I’ve never seen anyone else offer it, at least by that name.
I’ve always found it a silly shape for white burgundy. I serve mine in traditional Burgundy tulip glasses e.g. Zalto Burgundy. To bring this question on topic with this thread, I serve vintage Champagne in that glass, too.
My Champagne last night was not a true Champagne. One of the better domestic “bubblies” (I hate that word), but perhaps benefits from being extra-cold and extra-bubbly, as from a flute.
I have a true Champagne from Pierre Peters, and I will continue with my learning process.
I am about to out myself as a wine dope, but I find Champagne in a glass with too big a bowl to be overwhelming on the nose. It doesn’t “feel right” to me.
Is Champagne lower pH than still wines?
My favorite is a slightly “bowed” flute or the Riedel sauvignon blanc glass that I think may be out of production - I can’t find a pic of the one I mean.