How To Serve Champagne

Step 1: Chill

Sparkling wine and champagne should be chilled in the fridge or in iced water before drinking. It can be served slightly colder than most dry white wines. The ideal temperature is around 6-9°C (42-48° F). The colder the wine, the less build-up of carbon dioxide there will be to make the cork shoot out.

Step 2: Open

If the bottle is wet, dry it.
Point it away from people.
Remove the foil.
Hold your hand over the cork as you remove the wire cage.
Hold the bottle at an angle, this will help prevent wine gushing out.
Hold the cork with one hand, and gently turn the bottle with the other.
It should ease out with a gentle hiss rather than a loud bang.

Step 3: Pour

The ideal glasses, tall thin flutes. This will conserve the bubbles for as long as possible.
Glasses should be clean and thoroughly rinsed, with NO traces of detergent as this will prevent bubbles forming.
Hold glass at an angle
Pour slowly down inside of glass, so it doesn't froth and spill.

Step 4: Once it's open

Put it in a an ice bucket or back in the fridge.
You can use a Champagne stopper to help conserve the bubbles.