CHAMPAGNE ALWAYS IN FASHION

Whether backstage or at the after party show, the fashion celebration would be nothing without its gold liquid nectar  ”CHAMPAGNE”

Tim Walker – photography

The fashion world has always had a ‘sparkling’ relationship with champagne that goes beyond the tipple served during Fashion Week.

They both serve the same purpose-  they are dreams creators, they are spirited, magical and sometimes insolent.

They are both of a premium price, to represent their outstanding quality, and both have texture.

 Did you know that a glass of champagne contains 49 million bubbles?  more than a texture to me!

Coco Chanel once said:  I only drink champagne on two occasions, when I am in love and when I am not” and that was 1920.

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In recent years a creative collaboration between the champagne houses and fashion houses sought to be the new trend in the industry.

In 1999 Jean-Paul Gaultier created a bottled squeezed into a red corset for the champagne maker Piper -Heidsieck

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Later on, for the same Champagne house, inspired by Parisian ‘cancan’ dancers,  designed a bottle dressed in latex and fishnet stocking. A risque’ look that in reality, claims boldness in flavour and style.

 

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In 2005, Emilio Pucci revamped the style of the Veuve Clicquot, La Grande Dame Champagne, with a chic collar and a bespoke drawstring bag made from Pucci’s iconic brightly colored, swirl print.

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In 2009, Piper Heidsieck sought collaboration from Christian Louboutin for a project called “Le Rituel”.

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With a price of $500, a beautiful crystal flute in the shape of a stiletto shoe, bearing his signature red sole, accompanied a bottle of bubbly in a fine presentation box.

Although a collector piece without a doubt, the Louboutin crystal glass flute sadly will not be listed as one of the best glasses to sip champagne from.

Did you know that a shape of a glass can drastically alter the tasting experience of Champagne?

This begs the question flute, coupe or tulip glass?

The coupe or also known as the champagne saucer is the oldest type of champagne glass and the most popular in the early 20th century.

with its reference to luxury and stylish design, it is seen in almost any media representation. It evokes images of a luxurious celebration.

Think The Great Gatsby (1920) or the Board Walk Empire style (1960).

Although there is something eternally classic about this design, it is not as popular as it once was. The shallow bowl does not allow the bubbles to develop, moreover the large surface area in which the Champagne wiggles around in, let the bubbles and aroma dissipate quickly. In addition to this(and here I speak from experience), the shallow shape also presents a constant danger of spilling.

In a few words, great for presentation but not so much for taste!

The eternal battle to the podium is between the flute and the tulip glass when it comes to drinking Champagne.

Its tall thin bowl and a medium to a long stem, makes the flute design, aesthetically very elegant and at the same time allows the bubbles to congregate at the bottom and then quickly rise to the top of the glass. If you like ‘Fizz’ then this glass delivers.

However, if you are looking for aroma and flavour from your lovely Champagne then this flute design will not deliver. This because its shape is designed to capture carbonation, and does not allow it to develop the full aroma and flavour.

As Champagne is a delicate and complex wine, it needs maximum room to develop its full character.

And here we are to our last choice, the tulip design.

Although its shape is not as distinguished as the coupe or flute, the tulip glass will present you with all the quality and character of the Champagne of your choice.

The shape is similar to a flute but with a greater bowl space. The design is very similar to the shape of the tulip flower after all is called ‘tulip glass for a reason! A slim base opens to a widening bowl to then narrowing slightly at the top

With this design of glass, you hit all marks: allow the nose to smell the aroma, the bubbles to retain their carbonated effect for a longer time and for the flavour to develop.

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I think the podium has been taken – Cheers!

 

 

 

 

 

will tell you in my next post, watch this space!