Flûte or coupe? How do you toast with your bubbly?
Lately, I have seen champagne coupes popping up all over the place. In the past few weeks I have started my morning with a brunch bellini at Freeman’s, clinked with friends during après work cocktails at Clover Club and sipped the night away at Boom Boom Room, all with champagne coupes.
About two years ago my husband and I went on a wild hunt for our very own set of champagne coupes, we simply love their style. They were impossible to find. We were about to give up when my Grandmother saved the day, passing her gorgeous set down to us. Lately, I have seen these beauties pop up everywhere, gaining popularity. New trend? I think so!
The champagne coupe (sometimes called a champagne saucer) is believed to have been modeled on the breast of Marie Antoinette. Many aficionados consider this type of glass “inappropriate” for the current style of very dry champagnes, versus the sweeter champagnes popularized when the coupe came into popularity in the 1930s (post prohibition). Its broad surface area (as opposed to a flûte) means that the champagne quickly loses its signature carbonation. But, honestly I feel more fabulous drinking out of a coupe!
Totally agree about the coupe classes. I never use them for champagne but love them for cocktails, especially the retro cocktails which are so popular now.
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