People who have been saving a bottle of bubbly from a gift hamper for a special occasion may consider decanting it to release some of its fragrance before pouring it into flutes.

Although rarely practiced, the Drinks Business reported one London bar at One New Change in the City is set to promote the custom.

Champagne bar concept development manager for Searcy's Michelle Cartwright told the publication that using a decanter adds theatre to the champagne experience, while the pouring process releases aromas and allows the drinker to appreciate the creamier qualities of their fizz.

She added that in Rome, sommeliers usually leave some of the bubbly in the bottle on the table along with the decanter and the glasses.

In an article in the Gloucester Times last month, sparkling wine fans were encouraged to enjoy the beverage more often as it is a good accompaniment to food.

Wine expert Cathy Huyghe also praised the drink for its power to put people at ease.