Definition: point of effervescence

This frosted spot causes effervescence to start at the centre of the base of the glass and prolongs the longevity of the string of microbubbles. It is both aesthetic and conducive to the development of aromas. (German: Moussierpunkt - English: point of effervescence). Purists should note that champagne flutes, after washing, must be rinsed with pure water, then drained by placing them upside down on a cloth, without wiping them. Any residue of detergent or fibres from a cloth will interfere with the effervescence.

Synonym: point of foam.