Michael Pronay > wrote in
:

>
>> This keeps the effervescence from dissipating too soon.
>
> This is the standard pro-flutes argument. May I ask those who
> stand behind it, whether they serve sparkling water in flutes?
> Shouldn't the sparkle - the *only* property of that type of
> drink - be preserved even more? So why sparkling wine in flutes,
> but not water?
>

Well, I don't pay $40 a bottle for my sparkling water ;-)

Never the less you make as usual a very good point. good Champagne is first
and foremost good wine with effervescence as a benefit. I will be trying
your suggestion.

--
Joseph Coulter
Cruises and Vacations
http://www.josephcoulter.com/