Why most champagne isn't made for ice
A classic brut champagne is dry and finely balanced. Pour it over ice and the melting water dilutes it fast, leaving a drink that tastes thin. That's why bartenders have long reached for sweeter styles when building champagne cocktails.
Champagne is labelled by its sweetness, from driest to sweetest: brut nature, extra brut, brut, extra dry, sec, demi-sec and doux. A demi-sec champagne has more residual sugar, which gives it the body to hold up when ice and mixers are added.
A champagne made for mixing
Some houses now make champagne specifically for the glass-full-of-ice moment. Veuve Clicquot Rich is one of them: a sweeter blend created to be served over ice with fresh, simple garnishes. There's also a rosé version for those who like a pink drink by the pool.
How to build the perfect champagne spritz
Keep it simple. The best champagne spritz has three parts:
- A big wine glass filled with ice. Large cubes melt more slowly than crushed ice.
- Your champagne, poured slowly down the side of the glass to keep the bubbles lively.
- One fresh ingredient to lift the flavour.
Garnish ideas to try
- Cucumber ribbons for a cool, garden-fresh spritz
- Pink grapefruit slice for a zesty, slightly bitter edge
- Pineapple wedge for a tropical, summery twist
- Fresh mint or basil for an aromatic finish
- Frozen berries that double as ice cubes
Resist the urge to add lots of ingredients at once. One or two garnishes let the champagne stay the star.
When to serve champagne on ice
Champagne on ice works best when you want something light, cold and easy-going:
- Long lunches in the garden
- Pool parties and beach days
- Afternoon picnics and spring racing events
- Christmas Day in the Australian heat
For quieter moments such as a special dinner or a vintage bottle you've been saving, skip the ice and serve your champagne chilled in the glass the traditional way.
A few quick tips
Chill everything first. Cold bottles, cold glasses and fresh ice mean less dilution.
Make it to order. A champagne spritz is best within minutes of pouring, so build each glass as guests arrive rather than in a big jug.
Offer a zero-proof option. Sparkling water with the same garnishes means everyone gets a pretty glass in hand.
