The best of bubbles

with Tash Bramble

Champagne is renowned for its prestige. Whether it’s by the glass or sharing a bottle, indulging in a tipple of fizz signifies an investment in a good time.

Wine with bubbles! It’s the quintessential party drink. And with spring kicking off Australia’s long and wonderful party season – from the celebrations at the racing carnival to early Christmas gatherings – people are looking for reasons to celebrate. This means now’s a good time to ensure you and your team are well-versed in sparkling wine. So, if you’re serving bubbles this season, here are a few ideas.

Those who ask for Champagne expect a premium experience, and this starts with the glassware. Champagne glasses have evolved from the tulip-shaped glasses that James Bond might have sipped on and, thanks to fine glassware manufacturers, this evolution continues to this day. From the tulip shape, the glasses transitioned to a slender, flute-like design. Recently, however, glasses are starting to spread out a little around the waist. A thin rim will centralise the high aromatic notes, while a wider body will help more fruit flavours to emerge.

Adding a touch of Champagne class, staff can pour smoothly and slowly into a flute at a 45-degree angle, with the label facing the customer. Depending on the venue or event style, the person pouring can place their thumb in the punt (the indentation in the base) and grip the base with other fingers. Another theatrical touch is to dab a napkin on the bottle mouth between pours to eliminate stray drops.

Staff training might also include a tasting session, where team members can develop key language about the wines. Phrases like bright acidity, lively body, fine bead and clean finish help describe texture. Aromas might be described as nutty, fresh brioche, toast, green apples and more. This will all aid with the customer’s appreciation of the wine.

The Australian sparkling wine industry has flourished recently with cool-climate bubbles from Tasmania, the Yarra Valley and Adelaide Hills rivalling France’s best. Quality local bubbles often cost less than imported French bottles and can enhance a wine list or be sold by the glass. And when staff are armed with a little knowledge of the product, they can effectively upsell.

 In recent years, Australia has developed a taste for prosecco. Made from the glera grape, Aussies are increasingly enjoying locally produced wines while also appreciating the lighter imported prosecco from northern Italy, such as the Bottega range.

 With its broader bead, notes of lemon, citrus, pear and slightly sweeter taste, the lower price point of prosecco offers a more budget-friendly option for a glass of bubbles. This affordability can help entice customers into choosing a glass of bubbles.

 When it comes to events and catering, bubbles on arrival is a delightful way to welcome guests. It's fun and easy for staff to pre-pour just before guests arrive. Heading into warmer weather, ensure bottles are well chilled in advance.

So, this spring, fill the fridge with bubbles, train the staff how to sell it and invite your customers to let their hair down and enjoy the spring season with a glass of fizz. I think we all deserve it.