mousse

French · foam

Mousse is the foam that forms at the surface of the glass as bubbles collect.1

Context

The bubbles come from effervescence, the release of carbon dioxide, which starts at nucleation sites in the glass.1 The word also appears in prise de mousse, the second fermentation that makes the wine sparkling, and in mousseux, French for sparkling wine.2,3

The Union des Maisons de Champagne regards the coupe as poor for Champagne partly because the mousse does not develop in it.4 See foam.

The glass matters too: UMC regards the tulip glass, an egg-shaped bowl narrowing at the top, as today's standard, and the coupe as poor because the bouquet escapes and the mousse does not develop.4

See also

Foam and collarScienceeffervescenceGlossarynucleation siteGlossaryPrise de mousseGlossarycoupeGlossary

Sources

  1. Union des Maisons de Champagne (UMC). The language of the senses
  2. Comité Champagne (champagne.education). Fiche Élaboration du Champagne (FR) (2024-05)
  3. Cahier des charges de l'AOP « Champagne » - modifications approved by the INAO national committee on 11 September 2024 (national opposition procedure text) (2024-09-11)
  4. Union des Maisons de Champagne (UMC). Choosing the right wine glass

Facts checked on 2026-10-19