The Magnum Effect: Size Matters

When it comes to champagne, size really does matter.

Usually you only see magnums of wine at special occasions: someone sabers one on New Year’s Eve, or someone orders one at a swanky club with bottle service. But magnums do not just look good in photographs, there are clear scientific reasons why they are better formats for storing and serving wine.

Wine ages better in a magnum than it does in a bottle. Despite there being more wine in a magnum, the amount of oxygen that gets trapped between the wine and the cork is about the same. Less oxygen means the wine oxidizes about one and a half to two times slower than in a regular bottle, thereby retaining more flavor and nuance. The same conditions make magnums perfect for storing wine; the liquid will be fresher and more youthful for much longer than it would be in a traditional bottle. With Champagne specifically, magnums also help the wine gain flavor not just keep it. During the Champagne fermentation process, winemakers like us add yeast that gives the wine effervescence and personality. In a magnum, the yeast has room to spread out and do more work therefore the wine has more texture, complexity and nuance, even after it’s bottled. Then there is the obvious reason why magnums are better; bigger bottles equals more wine to drink and more fun to be had, and here at Royal Riviera we are all about having a good time!

2020 sees Royal Riviera launch our first magnum, so watch this space and soon you can enjoy our award winning wine in a bigger better format!