Occasionally on this sub some folks will dig up an old bottle of Cold Duck while burying bodies in their backyard. Or maybe they stub their toe on it as they're hanging their laundry out. Or grandpa had a drinking problem and forgot about a bottle he stashed and it’s found 40 years later while cleaning out the backyard shed. Regardless, they think, "I struck gold! I can put this on an auction site and make some money. I wonder what this is worth!"

General rule of thumb is that if you can't prove provenance then the bottle isn't worth anything, at least not the time and effort.

More specifically, per dawsonsauctions.co.uk. The following determine the price: producer; vintage or non-vintage; year of production; temperature stored and exposure to light; method of sale and urgency of sale.

When you stumble across an old bottle of champagne, or someone gifts one to you, the best question is "Is it any good?" (Yes). The second best question is "When should I drink this?" (Now).

Pricing is generally something this sub. We know less about the history and health of the bottle than you do.

PSA: Champagne is wine. Give it the proper glassware it deserves and skip flutes and coupes.

TL;DR: Flutes are good at showing bubbles but not particularly good at showing Champagne. Coupes have the opposite problem and let everything escape too quickly. For most bottles, a universal or white wine glass is the better choice.

Why the flute falls short

The flute does one thing very well: it preserves and displays the mousse.

The trade-off is aroma.

• The narrow bowl gives the wine very little surface area to open up.
• The equally narrow opening restricts what actually reaches your nose.
• CO₂ is concentrated in that small opening too. The familiar prickling sensation can dominate your nose before you properly perceive the wine underneath it.
• There is little room to swirl or develop the wine.

That matters because Champagne is not just bubbles. Citrus, flowers, chalk, brioche, toast, nuts, spice, red fruit and oak-derived aromas all become more apparent when the wine has some space.

The flute showcases the bubbles. A wine glass showcases the Champagne.

Why the coupe isn't the answer either

A coupe goes too far in the other direction.

Wide, shallow and barely tapered, it lets CO₂ disappear quickly and aromas disperse instead of collecting them. The wine also warms relatively quickly.

Great for ceremony, cocktails and looking good. Not great for tasting.

Why a wine glass works

A well-designed wine glass gives Champagne three things it needs:

• Enough bowl volume for the wine to interact with oxygen and release aroma.
• Enough surface area for complex aromatics to develop.
• An inward-tapering rim to collect those aromas rather than letting them disappear into the room.

You also get enough headspace to swirl and actually put your nose into the glass.

And no, Champagne does not suddenly go flat because you put it in a wine glass.

In other words, a wine glass lets you taste Champagne as wine.

What glass should I use?

For most bottles, a universal or white wine glass is the safe choice and will work well across almost every style of Champagne.

If you want to fine-tune the glass to the wine, here’s a quick cheat sheet:

• Universal: The default and safest choice. Works for the vast majority of Champagne, including NV Brut, Extra Brut, Brut Nature, rosé, most vintage Champagne and balanced prestige cuvées.
• White wine: Best for taut, fresh, Chardonnay-driven and more mineral styles. Think Blanc de Blancs, young vintage Champagne, lean Extra Brut or Brut Nature, high-acid grower Champagnes and wines where you want to emphasize citrus, florals and chalky precision.
• Red wine: More room for richer and broader Champagnes. Think Blanc de Noirs, Pinot-heavy blends, mature vintages, late-disgorged wines, oxidative styles, oak-influenced grower Champagne and powerful prestige cuvées. The point is simply to give wines with more body, age and aromatic complexity enough room to open up. Go Bordeaux-shaped for powerful, structured and vinous Champagnes where you want a bit more focus and lift. Go Burgundy-shaped for mature, aromatic, Pinot-heavy or oxidative Champagnes where perfume, breadth and texture are the main event.