sweet champagne for mimosas
quarter (quart, split or piccolo bottle) (187.5 or 200 ml)
used mainly by airlines and nightclubs
half (TJ. Demie) (375 ml)
used in restaurants
bottle (bottle of Bouteille) (750 ml)
sweet champagne for mimosas
Magnum (also Magnum) (1.5 l) (equivalent to 2 bottles)
Jeroboam (also Jeroboam) (3 liters) (4 bottles)
Rehoam (TJ. Rehoboam) (4.5 L) (6 bottles)
sweet champagne for mimosas
Methuselah (also Methuselah) (6 l) (8 bottles)
Salmanasar (also Salmanazar) (9 l) (12 bottles)
sweet champagne for mimosas
Balthazar (12 liters) (16 bottles)
Nebuchadnezzar (also Nebuchadnezzar) (15 l) (20 bottles)
Melchior (also Melchior) (18 l) (24 bottles)
Solomon (also Solomon) (24 l) (32 bottles)
Primat (also Primat) (27 l) (36 bottles)
Melchizedek (also Melchizedek) (30 l) (40 bottles)
Sizes exceeding Jeroboam are rarely used. Primat bottles and, as of 2002, Melchizedek bottles are offered exclusively by Drappier. The same names are used for bottles of wine and port; however, before Methuselah, other volumes correspond to them. In special cases and for special people unique bottles are made. Probably the most well-known example is a 20-ounce bottle of liquid / 60 cl (imperial pint), made specifically for Sir Winston Churchill by Pol Roger. Such champagne was served to Churchill by his butler at 11 am, when he woke up.
The pressure in a champagne bottle is about 5-6 atm, which is about 6.3 kg / cm? (for a bottle of 0.75 l – 0.63 MPa), which is about three times more than in a car tire. The pressure depends on the size of the bottle; the larger the bottle, the greater the pressure.
Champagne bubbles are usually thought to form around small soiling on the glass. However, these natural contaminants are usually too small to become such centers of formation of bubbles, but bubbles form on the cellulose fibers, which are either present in the surrounding air dust, or remain after rubbing the glass.  The glass of champagne glasses is sometimes specially etched by manufacturers in order to provide permanent reliable bubble formation centers [source not specified 3295 days].
It is interesting to note that Dom Perignon initially received instructions from his Hautvillers Abbey to remove the bubbles from the champagne supplied by him.
It is believed that in a glass of good champagne bubbles form within 10-20 hours after the bottle is uncorked.
An average champagne bottle contains about 250 million bubbles.
Champagne is usually served in special champagne glasses in the shape of a flute (flute, fr. Champagne flute), which have a long stem and a tall narrow bowl. A wider flat glass (bowl, fr. Coupe champagne), usually associated with champagne, helps to estimate sweeter varieties better, now it is not recommended for connoisseurs to use, because it does not retain bubbles and aroma of wine.
It is better to taste champagne from large glasses for red wine (for example, from a glass for Bordeaux), since the aroma is better distributed in a large glass, but, unlike the cup, it does not evaporate and remains inside the glass.
Do not fill the entire glass: champagne flute glasses fill two thirds of the volume, and large glasses for red wine – no more than a third.
Champagne is always served chilled, preferably at a temperature of 7 ° C. Often the bottle is cooled in a special bucket with water and ice before and after uncorking.
There is a method of pouring champagne into a “tower” made up of glasses.
Uncorking a champagne bottle
Champagne uncorking photographed with a high-speed air-gap flash.jpg
To reduce the risk of pouring champagne and / or shoot a cork, open a bottle of champagne as follows:
pre-cool the bottle with a drink to about + 6 … + 15 ° C;
remove the foil;
clasp the cork in your hand;
loosen, but do not remove, the cuff holding tube;
firmly take the cork in the wire in hand and then turn the bottle (and not the cork), holding it at the base; this should help the cork come out of the bottle;
Hold the bottle at a 45 degree angle. When the cork comes out, the bubbles will be able to get out of the bottle without the formation of foam and a spray fountain.
The desired effect is to uncork a bottle with a little cotton, and not shoot it across the room and not make a fountain of foamy wine. Many wine connoisseurs insist that the ideal way to open a bottle of champagne is to do it carefully and calmly, so that the bottle makes a subtle sound like an exhalation or a whisper.
The deliberate sprinkling of champagne has become an integral part of awarding sports trophies.
Sabrazh – opening a bottle of saber
Sabrage – uncorking saber
Saber champagne open during magnificent ceremonies. In English, this technique is called “sabrage” (from the English. Saber – saber). The saber slides along the body of the bottle towards the neck. Easily hit the blade on the ledge on the neck of the bottle, thus forming an annular crack. Under pressure, the extreme part of the neck is separated from the bottle. The cork will fly off with this part of the neck. When unfolding the saber, no cutting movement is made. To do everything right, you need:
choose a heavy saber, with a fairly short blade and a wide back side;
hold a saber in one hand. Use the back side of the blade, not the blade;
take a bottle of champagne for its lower part in the other hand, after having loosened or removed the wire from the cork;
touch and slide the blade along the bottle before it touches the bulge on the neck of the bottle. The blow will pry off the end of the neck and it will fly to the side;
allow parts of the liquid to spill out to wash away possible small fragments.
Opening a champagne with a saber is not very difficult, but it is important to observe a number of warnings:
Saber is a weapon, and it can be dangerous.
The tip of the bottle neck will fly off with force when opened. Ensure that there are no obstacles in the intended path.
Before you drink champagne, make sure that no broken pieces of glass fall into your glass.
Do not touch the neck of the bottle after opening. Its edges are likely to be very sharp.
Champagne, like all other sparkling wines, gives a faster, but shorter drunkenness.
Sailors usually use champagne in the ritual of launching a ship into the water, breaking the bottle on the ship.  
A flying champagne cork can reach speeds of up to 100 km / h. 
The pressure in a champagne bottle can reach from 5 to 6  atmospheres (2.5–3 atmospheres for prosecco), which is about twice as much as the pressure in a car tire.
The longest recorded champagne flight length from champagne was 8.55 meters  and was recorded by the Guinness Book of Records in 2014.
In many types of auto racing it is accepted that at the end of the awards ceremony, the winner of the race and the winners of the second and third places will have a champagne shower. This tradition comes from the 1960s: for the first time, Dan Gurney, a driver, watered the champagne of others. In 1967, he won the 24-hour Le Mans daily marathon, and at the end of the race, the organizers presented him with a bottle of champagne. Gurney was so excited by this victory that he immediately uncorked the bottle and began to spray its contents on everyone who stood next to it. Since then, the custom has become so rooted that even when races are held in the countries of the Islamic world (in which alcohol is banned) special effervescent soft drinks are prepared for the “soul” of champagne.
Bubbles in champagne were initially considered vain merchants undesirable.
A raisin or a piece of chocolate dipped in a glass of sparkling wine will repeatedly sink and float up again.
About shallow glasses (champagnes) for champagne went a false rumor that their shape was copied from the wax cast of Marie Antoinette’s chest.
Champagne and Caviar: Love in French
When Europeans recognized black caviar as a delicacy (and it happened at the beginning of the last century, of course, Champagne became the “legitimate” companion of black caviar. Since then, champagne and black caviar are perceived as a classic wine-gastronomic union and a symbol of luxury. Speaking of ideal compatibility wines with food in general, two most successful options can be noted: a) champagne and food are ideally combined in their characteristics and seem to melt into each other; b) everything works in contrast, i.e. characteristics are opposite, but complement each other perfectly. Again, a classic example is black caviar. For its fatty and brackish taste, champagne adds acid and freshness. A spoon of caviar – a sip of Krug, another of caviar – more champagne … Endless pleasure: you take one sip with bubbles – and your palate is again ready to accept the caviar. To achieve the perfect balance of balance between champagne and caviar, full-bodied wine should be served, which maintains its salty taste. Only the best wines will be an ideal partner of caviar: Cuvee Dom Perignon (Moet & Chandon), La Grande Dame (Veuve Clicquot Ponsardin), Krug Grande Cuvee, Cristal (Louis Roederer), Sir Winston Churchill (Pol Roger), Grand Siecle (Laurent- Perrier), Clos de Goisses (Philopponnat) and other special cuves and millezyme.