In this case, are we talking about a question of belief– similar to “spaghetti with or without a spoon”? Not at all. Because it is important that the sparkling wine tastes good – and, for this, the right drinking glass plays an important role. It is crucial that the walls of the glass are as thin as possible and the deepest point should have some surface roughening: the so-called effervescence point. Because this is where the sparkles are released and rise to the surface in a chain.

Attention should also be paid to the shape: As has been proved, a slim, long shape is optimal. So: Tulip or goblet?

In general, it is indeed nice to watch how the bubbles rise to the top of a goblet in elegant spirals. But, what appears to be so meditative unfortunately hugely accelerates the process of volatilisation.
So that means that: the long-stemmed tulip is the perfect glass for sparkling wine. Sweepingly bulbous at the bottom and slightly tapered towards the top, the bubbles, in contrast to the goblet, can only escape slowly, and all of the flavouring is concentrated, offering the connoisseur the full bouquet.

A little tip: preferably rinse without detergent. Because it doesn’t just soften the water, but it also kills all of the beautiful foam and the sparkling wine will no longer have its bubbles. It’s better to use clear, hot water and to rub dry using a fine cloth.