Hey!
This is the second year in a row this happened on new years. Last year with Billecart Salmon Rose 2010 and this year with half bottle of Krug 170e
I opened them up both softly (no popping) and poured a glass, bubbles are definitely present, thin beads. I then immediately throw on a champagne stopper and put it back into the fridge. About 15 to 20 min later I open the Krug back up to pour another glass and I’m so confused how there pretty much is no bead anymore. It still fizzes when I pour and I still taste carbonation but it’s noticeably lower than the first glass. The third pour shows no bubbles rising at all, pretty much looks like still wine wine after the initial fizz fades, and that’s less than an hour in.
Am I doing something wrong here?
Is it my glass?
Do higher end champagnes lose carbonation faster?
I’m kind of at a loss and even though it obviously still tastes great it’s missing that carbonic quality that makes good champagne feel alive.
Any insight as to why?
by Wlund12
7 Comments
The loss of carbonation you’re experiencing is common with high-end champagnes like Krug. Even with a stopper, once opened, the CO2 escapes more quickly due to the increased air in the bottle. Higher-end champagnes often have finer, more delicate bubbles that naturally dissipate faster, though the wine may still retain some effervescence.
Glassware also matters—flutes preserve bubbles better, while wider glasses (like wine glasses) allow them to fade faster. Residual soap or grease on glasses can also kill the sparkle. Ensure glasses are clean and pour gently to avoid knocking out bubbles.
To minimize carbonation loss, use a high-quality stopper, serve the champagne colder (around 45°F), and keep the bottle on ice between pours. Smaller servings can also help preserve the effervescence. Even with these precautions, some loss of bubbles is inevitable, especially with refined champagnes where the carbonation is more subtle and integrated.
Maybe dish soap residue on the glass.
If the bottle was warm or joisted around to much that will make it loose it’s fizz way faster than when is ice cold and not shaken, has nothing to do with being a “high quality”. That’s why with champagne the serving temperature and the method of opening matters in keeping as much “bubbles” in the bottle. Meaning no shaking, no popping the cork and always in ice after opening. Also half bottles won’t last long regardless.
The fine bubbles wont last that long
Genuinely curious: how were they stored all this while, and the day prior to serving?
Do you pour the champagne along the glass like a beer? Or do you waterfall it in the middle of the glass?
I don’t swirl as much like I do with non bubbs.