Champagne glass effect of bubbles rising to the top. The flute's narrow cross-section also minimizes the oxygen-to-wine ratio, which enhances both the wine's aroma and taste. While most commonly used for sparkling wines, flutes are also used for certain beers, especially fruit beers and Belgian lambics and gueuzes. The flute shows off the beer's color, and helps gather the aroma for the nose. The champagne flute is distinguished from the pilsner glass, which lacks a stem. The champagne coupe is a shallow, broad-bowled, saucer shaped stemmed glass generally capable of containing of liquid. Legend has it the shape of the coupe was
Champagne called "" (the term is also used for simply breaking the head of the bottle). Pouring sparkling wine while tilting the glass at an angle and gently sliding in the liquid along the side will preserve the most bubbles, as opposed to pouring directly down to create a head of "mousse", according to a study, "On the Losses of Dissolved CO during Champagne serving", by scientists from the University of Reims. Colder bottle temperatures also result in reduced loss of gas. Additionally, the industry is developing Champagne glasses designed specifically to reduce the amount of gas lost. Champagne has been