Aerating a champagne before serving it is not a widespread practice. However, it should not be forgotten that champagne is above all a wine! Therefore, champagne can be aerated, just like red or white wine.
Why should you aerate champagne?
When opened, Champagne often has an aggressive bubble. Indeed, when opening the bottle, there is a strong release of carbon dioxide. This aggressive bubble can sometimes be embarrassing when tasting and can produce a slight aggression on the nose. Decanting your champagne will produce a bubble that will be much finer and more delicate at the first sip.
Is it risky to air a champagne?
The major risk of aerating champagne is that aeration can lead to the disappearance of bubbles. To avoid this, it is necessary to have an adequate ventilation technique. A suitable decanter with a shape that is not too flared is essential. In addition, the decanter must be at the same temperature as the bottle to avoid thermal shock. To protect the champagne from excessive degassing, it is necessary to pour the liquid very gently into the decanter. Indeed, if this step is done too fast, the champagne could lose its complexity. You must slide it very slowly on the edges of your decanter.
To see for yourself the effect of aeration on a champagne, we recommend that you offer your guests two different bottles of champagne at your next meal. One will be served in a decanter and the other in a bottle. The result will be immediate !