I once again begin another installment of our "wine world" exploration (and more specifically Champagne) by asking a question...
What’s in a name?
Think about the last time you had a sip of crisp, champagne. Maybe you toasted a blissful newly wedded couple at a wedding reception. Perhaps it was in the form of a refreshing mimosa during a delightful Sunday brunch or you had a glass over a candlelit dinner at the end of a romantic evening. In most cases what many people were enjoying wasn’t actually champagne - it was more than likely “Sparkling Wine”.
Champagne, like many things in life, was invented as a happy accident.
The discovery was made by French Benedictine monks Dom Pierre Pérignon (1639 – 1715) and Frère Jean Oudart (1654 – 1742) in a beautifully lush region of France called Champagne. The region’s climate, with its short and cool growing season, along with a process that involved a secondary fermentation period resulted in the creation of those signature tiny bubbles in the wine. For hundreds of years since the monk’s invention the name "Champagne" has been associated with (and marketed as) wine processed to have bubbles. Although the method of creating carbon-dioxide bubbles in wine has been duplicated for centuries, in order to be consider true “Champagne” the wine must be made in the Champagne region of France – otherwise, it should just be considered “Sparkling Wine”.
Coupe or Flute:
Champagne, like many things in life, was invented as a happy accident.
The discovery was made by French Benedictine monks Dom Pierre Pérignon (1639 – 1715) and Frère Jean Oudart (1654 – 1742) in a beautifully lush region of France called Champagne. The region’s climate, with its short and cool growing season, along with a process that involved a secondary fermentation period resulted in the creation of those signature tiny bubbles in the wine. For hundreds of years since the monk’s invention the name "Champagne" has been associated with (and marketed as) wine processed to have bubbles. Although the method of creating carbon-dioxide bubbles in wine has been duplicated for centuries, in order to be consider true “Champagne” the wine must be made in the Champagne region of France – otherwise, it should just be considered “Sparkling Wine”.Coupe or Flute:
Traditionally there are two shapes of champagne glasses – 
Coupe and fluted. The Coupe or Saucer style glass features a small, wide bowl-shape with low sides. Legend has it that the Coupe-style glass was molded to resemble the breast of Marie Antoinette. This style of glass was very en vogue with society crowds in the 20’s but slowly lost popularity beginning in the late 70’s and early 80’s. Over the past few decades the Coupe or Saucer champagne glass has taken a back seat to the Flute Champagne glass however; progressive designers like Marc Jacobs have given it their un-mistakable twist by re-inventing the look (see Left, David Champagne Saucers).
Perhaps it’s the long, graceful lines which allow the delicate bubbles to dance and race upward the glass but the tall, narrow Fluted glass
currently remains the most popular style of champagne glass. Although most Fluted glasses flair at the top (as seen in the Engraved Lismore Toasting Flutes, Right) Fluted glasses may also possess an elongated tulip shape. The longer surface of the Fluted glass offers space for exquisite designs to be cut into crystal.
Coupe and fluted. The Coupe or Saucer style glass features a small, wide bowl-shape with low sides. Legend has it that the Coupe-style glass was molded to resemble the breast of Marie Antoinette. This style of glass was very en vogue with society crowds in the 20’s but slowly lost popularity beginning in the late 70’s and early 80’s. Over the past few decades the Coupe or Saucer champagne glass has taken a back seat to the Flute Champagne glass however; progressive designers like Marc Jacobs have given it their un-mistakable twist by re-inventing the look (see Left, David Champagne Saucers).Perhaps it’s the long, graceful lines which allow the delicate bubbles to dance and race upward the glass but the tall, narrow Fluted glass
currently remains the most popular style of champagne glass. Although most Fluted glasses flair at the top (as seen in the Engraved Lismore Toasting Flutes, Right) Fluted glasses may also possess an elongated tulip shape. The longer surface of the Fluted glass offers space for exquisite designs to be cut into crystal. Trend alert!
As "Jewel-tones" continue to be the hot color trend this year creative designers may find new inspiration in the vibrant color palate of crystal Flute stemware offered by Waterford. Dazzling crystal Flutes in Ruby, Sapphire, and Smoky Topaz allow designers to add brilliant, shimmering hues to complement gorgeous table-scape concepts. To see the full range of Waterford Flutes and Saucers visit http://www.waterford.com . As always, free to contact me with your event design questions.
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