The Champagne bowl, whose shape is said to have been dictated by the profile of the breasts of Madame Pompadour, Louis XV’s mistress, served to enhance the aromas and roundness of taste of the great Champagnes of the time. The smoothness was certainly not equal to that of our days as the dosage, meaning also the residual sugar, was much higher, almost making them sweet. That’s why the enlarged, wide shape was suited to enhancing these notes.
More recently, with the progressive reduction of the weight sugars in the ‘dosage de spedition’, there has been an attempt to concentrate the aromas on smaller openings of the bowls. In addition to this, the desire to accentuate as much as possible the most remarkable aspect of sparkling wines, the perlage, the bubbles, has led to a search for elongated and narrow forms. Thus was born the Flute, which emphasises the development of the carbon dioxide released in the glass.