How to enjoy Champagne

Opening a bottle of Champagne is a real occasion. Follow these few simple guidelines for maximum enjoyment.

Preparation

Allow the bottle to rest in a cool place for a day before opening. A fridge may not be the best place as it may be too cold!
To achieve the correct temperature place the bottle in iced water for half an hour before serving.
Prepare an area to serve the Champagne with some space, a napkin and the required number of glasses, which should be narrow neck stemmed flutes of crystal glass.

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DON’T put a bottle in the freezer
DON’T shake a bottle before or after opening

DON’T put ice in the glasses
DON’T use good Champagne to make Bucks Fizz

Serving Remove the bottle from the ice bucket, dab it dry and place a glass near at hand.
	Tear away the foil wrapping from the cork and undo the wire basket, keeping the cork pointed away from the face.

	Grip the cork in one hand and the neck of the bottle in the other. Hold the cork firm and twist the bottle.

	Once free to turn, the cork should push out against the fingers. Ease it out gently and be ready to pour into a glass.

	The first charge of wine into a warm glass will froth up immediately so be careful not to overfill and waste any! Pour a small amount into each glass then go round again topping each one up in turn.

Put the bottle back into the ice bucket.
The practise of popping the cork, and the inevitable spillage, is to be discouraged — as the French say, this is a pleasure for the ear at the expense of the palette!