A declaration of love to the champagne bowl

Theodor R. Rist, for more than 50 years an institution in the gastronomic equipment scene, is taking the stand for the champagne bowl. Why?

"It's all about enjoyment with all my senses," he explains. "And the champagne bowl offers all the possibilities for this. The champagne is poured into the bowl, where it immediately lets its pearls rise - also with the help of the mousse point - a wonderful sight for the eye but also for the colour of the drink. Then you put the glass to your ear to actually hear the pearl - the "perlage". Then follows the sense of smell. The nose gets to know the odeur of the champagne and evaluates in which direction the champagne goes and where it comes from. It is part of enjoyment to swing the bowl slightly and look forward to the first sip. A pleasure with all the senses."

Of course, in gastronomy the cup shape of the glass is preferred if large quantities are to be dispensed, the cup is simply easier to handle.

"What, in my opinion, also speaks for the glass in bowl form," says Theodor R. Rist, "is the added value of the glass itself. Visible delicacies are served as starters or desserts that present themselves wonderfully in the bowl.

The champagne bowl Leandros (picture), for example, is a beautiful bowl that is also handmade.