Does the size of the bottle change the flavor of wine? I needed to know and therefore blind-tasted the same Champagne from five bottles, ranging from the 200ml to the 3,000ml format.

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I use this wine key: Laguiole en Aubrac Wine Key Ebony
I have used this glass in this Video: RIEDEL Veritas Champagne
I have tasted the following wines in this Video:

NV Moet & Chandon Brut Imperial (0.2l, 0.375l, 0.75l, 1,5l, 3l):
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The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 - 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 - 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 - 79: An average wine with little distinction except that it is soundly made. In essence, a straightforward, innocuous wine.
60 - 69: A below-average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 - 59: A wine deemed to be unacceptable.

Bottles are more important than people might think. Without the glass bottle, wine would have never developed the way it did. Before glass-making techniques advanced to the point that glass bottles could be produced in bulk wines were generally transported and stored in barrels, amphoras, and skins.

Only when the bottle was introduced at a larger scale could wine develop slowly in a glass bottle without going bad. One wine style that did not exist before the bottle was sparkling wine. The point of sparkling wine is … well, that it sparkles and the CO2 would escape in all other vessels but the inert bottle.

For Champagne and wines made in a similar way, the bottle is even more important as the bottle also serves as the fermentation vessel for the second fermentation, the one that turns a simple sour and light base wine into sparkling wine. Champagne bottles, therefore, need to be thicker and stronger to withstand the pressure in the bottle, which can be way higher than the pressure of a tire for example.

Sparkling wines also have deeper punts as this is a way to make the bottle stronger as you increase the surface area of the glass. The Champagneois do love their bottles and they come in all shapes and sizes and they were very creative when it comes to naming their bottles. Most people know the half bottle, Standard bottle, and Magnum but for Champagne, the Quarter bottle, containing 20cl, is also widely used.

The bigger bottles carry names like Jeroboam, Balthazar, and Salomon, taken from the bible. Some of them were kings but it is not true for all of them as some sources suggest and no one really knows why these names were picked. There are a lot of discussions when it comes to the ideal bottle size. Most producers and experts agree that the same Champagne fermented and aged in different bottle sizes tastes different. This is mainly explained by the fact that larger-volume bottles contain a smaller volume of oxygen and have a smaller exposure to oxygen during disgorgement relative to their size.

On top of that it has been found that the amount of oxygen included in the cork – for example identical for a normal bottle and a magnum– has less impact on the wine for larger bottle sizes. You can also add that external factors such as light and temperature have less impact on a large format bottle than a smaller one and that the fermentation in larger bottles generally takes longer and produces more complex wines.

Most Champagne producers seem to recommend Magnum bottles over smaller formats BUT do they just want to sell more Champagne or is this good advice?
I have 5 bottles of the same Champagne here: the Quarter, the half bottle the standard bottle, the Magnum, and the 3 Liter Jeroboam and I am going to blind taste them to find out which one I prefer.

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