Decanting Champagne? Is that a good idea? Riedel and some top Sommeliers propose the idea as good. Everyone should agree that Vintage Champagne can be effectively decanted. Non-Vintage will have too many bubbles and not only take long to decant but also will have a strong yeasty nose. What about the food? Champagne is supposedly a good match for almost any food. I haven’t personally tried all the options but haven’t found a mismatch yet. What will happen when it is decanted? Will it still be a good match for many dishes? The original Champagne glass was shaped as an exact replica of Mary Antionette’s breast. You can still see them in old movies about New Years. I have worked with them and bubble-free Champagne is perfectly drinkable. I think part of the original idea was to release the bubbles as fast as possible by making a glass with a large air surface. The flute is the opposite. It is the perfect vessel to prolong the bubble process. Will the flute not be a good way to look at Champagne? The reason Champagne is very popular is its quick effect in making one jubilant and cheerful. The bubbles (Co2) make the alcohol enter bloodstream very quickly hence the happiness effect on a sip. Will Champagne be as popular if bubbles are released? Champagne has been around for ages and bubbles are part of its culture but overproduction is another issue. Too much stock for the 2000 milinieum forced California producers to make still wines from the excess grapes. They still make still Pinot Noir and Chardonnay in addition to the bubbly. The market for the bubbly got big and got small. Should Champagne bubbles be extracted when still blends can be made? I don’t know and I am sure the debate will not end. The quality is a good issue and the fad will definitely sell expensive bottles for years.