Serving Champagne and Champagne Etiquette

Champagne Glasses

Champagne should always be served in a champagne flute, which features a long stem with a tall, narrow bowl, thin sides and an etched bottom. These are designed to enhance the flow of bubbles to the crown and to concentrate the aromas of the wine. The Victorian coupe (a wide bowl shape) is not recommended, as it disperses the nose and over-oxygenates the wine.

Serving Temperature

Champagne should be served cold, with an ideal drinking temperature of 7-9 °C (43-48 °F). In this range the aroma and taste of the wine can be fully appreciated. The best way to chill the bottle is to place it in a bucket of half-ice and half-water for 20-40 minutes. Champagne buckets are made specifically for this purpose, and often have a larger volume than standard wine-cooling buckets. Alternatively, it may be place in the refrigerator for 3 to 4 hours. Never put champagne in the freezer.

Opening the Bottle

1. Tear off just enough of the foil to reveal the wire cage that restrains the cork.

2. Keeping your thumb over the top of the cork, undo the cage. From this point on, there is a chance that the cork could pop out on its own accord, so point the bottle at a 45° angle away from you, other people and breakables. It's a good idea to place the mouth of the bottle near the first champagne glass to be filled in case the wine begins to gush out of the bottle.

3. Grip the cork with one hand and hold the base of the bottle firmly with the other. Now pull and turn the bottle slowly in one direction (NOT the cork). The cork should ease out gently. If done correctly, you will hear a gentle "sigh" rather than a loud "pop". Bear in mind that a cold bottle will open with a less dramatic burst than a warm one.

4. Hold the bottle at an angle of 45° for a few moments to calm the initial rush of foam, and then pour small amount in each glass, wiping the neck with a piece of clean linen before doing so.

5. As the initial mousse subsides, top up each glass.

A sabre can be used to open a champagne bottle with great ceremony. This technique is known as sabrage (the term is also used for simply breaking the head of the bottle).