How to build it“The tower is built by creating squares that get successively smaller as the tower rises,” says Catania. “Your base should start with at least four by four glasses, then the next level is three by three, then two by two and finally one glass sits at the top. If you’d like to go bigger, start with 10 by 10. Make sure your glasses are touching one another, if you’ve done it correctly you should see a diamond shape in the middle of your glassware. Start your next level by placing the stem of the next glass directly in the centre of the diamond shape that you have created on your bottom base. When your tower is completed you should have several layers of successive touching glasses, with every layer above placed in the center of the diamond created by the glasses, with one solitary glass sitting at the top.” Now your tower is ready, and it’s time to pour. “Slowly begin pouring the chilled Champagne into the glass at the top of the tower, allowing the Champagne to overflow. The overflowing Champagne will then trickle into the glasses on the level below, filling until they overflow and fill the glasses below them and so on. Keep pouring until all the glasses are full.”
What to pour it withYour favourite bubbles are an excellent choice, but if you’re partial to a few, this can be the time that you pour your fanciest bottle of the evening as the bottle will be on display for the pour. The expert’s pick? “Lanson Le Rosé Champagne NV", I love the effect you get with a rosé Champagne and it’s delicious. For quantities, it takes about one bottle of bubbly for every five glasses.” 
