Chapter IX – Making a Toast with Champagne ~ JOSHUA's

JOSHUA’s like to acknowledge the passing of another calendar year with a reminiscing commemoration to welcome the New – it’s in keeping with our lifestyle. Many activities will be transpiring as the clock strikes twelve, but one more omnipresent at this time more then at any other is the ‘Toast’.

In medieval times, the person to be honoured was actually given a “tostée”, a spiced, toasted piece of bread left at the bottom of a wine glass that all the guests had shared. But whatever those ‘choice’ words may be, G.H.MUMM’s 9^th Chapter of Champagne Protocoles gives us insight to the customs surrounding the toast, including the best and worst of toast etiquette.

NO. 75 – WHEN SHOULD YOU TOAST, AND WHO SHOULD RAISE THE TOAST?

Do you usually raise a toast at the beginning of your meal? That is indeed the custom these days, but it was not the case to begin with. It must be said that it is the perfect time to raise a toast, as champagne is served as an aperitif and because at the beginning of a gathering it is easier to have everyone’s attention. But among friends, you can always mark the occasion and celebrate at mealtime by raising a toast during dessert.

The host will generally be the first to raise a toast (and the first to be served a glass of the bubbly stuff), followed by the person being honoured, if that person wishes to do so.

“Come, Gentlemen, I hope we shall drink down all unkindess” – WILLIAM SHAKESPEARE

The other people present may then raise their glasses and take their turns adding a few words if they like.

NO. 76 – THE RIGHT MOVES

First rule of thumb: stand up. A toast should not be raised while sitting down. Get the attention of your guests (and yes, you are authorised to make noise by banging on your glass) and raise your glass in your right hand. Designate the person you would like to honour and then say a little something.

You can make up your speech on the spot if you have a way with words or prepare it in advance if you don’t. Then raise your glass again, letting your guests follow suite, and take a sip before sitting back down.

An important tip: champagne, which can be discreetly poured during the toast, should be served below the ideal temperature so that it does not warm up too much as the toast is being said. This is especially true when the speaker is feeling loquacious.