It is a super reasonable question to ask and we decided to make this a public resource to come back to if you’re feeling nervous - don’t be!

When pouring a champagne tower, it is important to follow three rules to ensure there isn't too much force and speed in your pour. 

1. Pour slowly - we advise a 90 degree angle pour to begin. This controls the amount and speed of the liquid leaving the bottle. As you feel the bottle begin to empty, you can then begin to tilt the bottle to finish.

2. Keep the bottle aligned with the edge of the top glass - as you are pouring, you will want the liquid to land in the centre of the top glass. If it hits the side or edge of the glass with too much force and speed, this may be enough to destabilise the top glass. 

3. Hold the bottles at least 15cm above the top glass - this is close enough to the glass that the pour will not have enough speed or force to destabilise the top glass.