So, in this case, you've got a very shallow depth of champagne, so your bubble engine's going really slowly. So that's really good for allowing lots of complex molecules to stick to the bubbles ...

Some people even opt to stagger their pours, stopping and starting again as foam forms to avoid too many bubbles. Finally, upon filling everyone's glasses, don't forget to stick the champagne ...

It doesn't get much easier than that! To slow down the loss of bubbles, also be sure to keep your Champagne cool during the party (use an ice bucket or stick it back in the fridge) and store the ...