You’ve been drinking Champagne all wrong! Wine expert reveals the do’s, don’ts and myths of fizz, from the glass you should NEVER use to whether the size of the bubbles matters

Sorry to disappoint you, but you drank the champagne wrong.

But help with these matters, as always with MailOnline, is never far away.

Here, Yann Munier – a native of the Champagne region and cellar master at the GH Mumm Champagne House – exclusively reveals the key signs that you are drinking delicious bubbles, the do’s and don’ts of pouring champagne, glassware mistakes and whether it is a myth that the size of the bubbles is an indication of quality.

But let’s start with the basics. What does a great champagne taste like? Some say happiness, but Yann is more specific.

He tells MailOnline: ‘A great Champagne has a perfect balance of acidity and sweetness.

‘It should show a complexity of flavours, from fresh fruit to riper notes of brioche or hazelnut, with a long, pleasant finish, sublimated by the delicate texture of the bubbles.

‘A large glass of champagne is distinguished by its clarity, brilliance and effervescence. The colour can vary from pale gold to a deeper gold, depending on the age of the champagne.

‘But above all, you want to drink a good champagne again!’

Are there any ‘myths’ surrounding the signs of a good champagne? Some say, for example, that it’s the size of the bubbles that matters…

Yann says: ‘That the quality of champagne is determined by the size of the bubbles is one of the most common myths.

‘Fine bubbles are generally associated with high quality champagnes, but they are not the only designation.

‘Balance, complexity and finish are equally important.

‘The size of the bubble is also linked to the size of the glass. That is, the bubble gets bigger as it moves through the wine, and the higher the liquid, the bigger the bubble.

‘Similarly, the origin of the bubble at the bottom of the glass is linked to etchings or “imperfections” [in the glass] – the size of the elements that initiate the bubble will also determine its size. So the size of the bubble is not so important to me.’

What are the dos and don’ts when pouring champagne?

Yann, born in Vitry-le François, says: ‘Champagne should always be served chilled, but not with ice, at around six to eight degrees Celsius as an aperitif and nine to twelve degrees Celsius with a main course.

‘Pour the champagne slowly, tilting the glass to preserve the bubbles. Do not fill the glass completely, two-thirds is the maximum, so that there is enough space for the aromas to develop.’

What are the do’s and don’ts when it comes to champagne glassware?

Yann says: ‘Always use a clean, dry glass. Avoid glasses that are too narrow, too straight or too wide, which can disrupt the fizz and block the release of aromas.

‘I recommend a white wine glass or a round flute for an optimal tasting. The champagne “coupe” (a very flat glass) diffuses the aromas and there is not enough height in the wine to see the bubbles.

‘So choose a glass that you can swirl the wine in so you can smell it and that seals well.’

He adds: ‘The shape of the white wine glass or round champagne glass channels the fizz and concentrates the aromas towards the nose, enhancing the tasting experience.

‘The carbon dioxide released by the bubbles rushes immediately to the nose if the glass is too narrow, which hinders the perception of aromas. In a glass that is too wide, the delicate aromas of champagne are diffused. We can also add that a light and thin glass improves comfort and therefore the taste experience.’

What are the most common mistakes beginners make when serving and drinking champagne?

Yann says: ‘Common mistakes include serving Champagne too warm or too cold, using the wrong glass or overfilling the glass. It’s also important to remember that tasting Champagne should be a full sensory experience – take the time to look at the colour and feel the fizz, smell the aromas and enjoy the complexity of the flavours.’