Magnum is a wine bottle format with a capacity of 1.5 litres, equivalent to two standard 750 mL bottles. Magnum bottles are used for still wines and sparkling wines and are popular for celebrations, restaurant service and cellar ageing. Larger bottle formats also exist, with names and capacities that can vary between Champagne and still-wine traditions.
A magnum contains twice the wine of a standard bottle but has a smaller proportion of oxygen exposure relative to the volume when sealed with a comparable closure. This can support slower, more gradual development during ageing, although the actual result depends on the wine, closure, storage conditions and bottle variation. A magnum is not automatically better than a standard bottle.
Magnums are heavier and wider than standard bottles, so they may require a suitable cradle or two-handed service technique. Chill sparkling wine and white wine in an appropriately sized ice bucket, and allow extra time for temperature control. Store bottles under stable, cool conditions away from light, heat and vibration.
Common large formats include Jeroboam, Methuselah and Nebuchadnezzar, but their capacities are not always consistent between regions or bottle types. In Champagne, a Jeroboam is commonly 3 litres, while in some Bordeaux and Burgundy contexts the term may refer to a different volume. Confirm the bottle capacity rather than relying on the name alone.
Example: a 1.5 L magnum is useful for a table of four to six guests, depending on pour size and the number of wines served.
Chef’s note: specify the exact volume when ordering or costing large-format bottles. Bottle names such as Jeroboam can vary between sparkling and still-wine regions.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
