THE ART OF
SERVING CHAMPAGNE

STORING AND SERVING CHAMPAGNE ARE AN INTEGRAL PART OF PRESERVING FRESHNESS AND VITALITY. CHAMPAGNE SHOULD BE STORED LIKE WINE IN A DARK, COOL, CELLAR WITH CONSTANT TEMPERATURES BETWEEN 53 – 59°F (12 – 15°C). WHILE SERVING TEMPERATURE IS A MATTER OF PERSONAL TASTE, THE HOUSE RECOMMENDS SERVING AT A TEMPERATURE BETWEEN 42 – 46°F (6 – 8°C) IN TULIP SHAPED GLASS STEMWARE. STEMWARE SHOULD BE NATURALLY FREE OF SOAP OR DETERGENT AS RESIDUE MAY DIMINISH EFFERVESCENCE CAUSING BUBBLES TO GO FLAT.

TILT THE BOTTLE SLIGHTLY, ALWAYS POINTING THE BOTTLE SAFELY AWAY FROM YOURSELF OR ANY OTHER PERSON; THEN UNTWIST THE METAL LOOP TO LOOSEN THE WIRE CAGE.

REMOVE THE WIRE CAGE AND FOIL WRAPPING, MEANWHILE KEEPING A FIRM GRIP ON THE CORK.

STILL HOLDING THE CORK FIRMLY, GENTLY ROTATE THE BOTTLE (NOT THE CORK) WITH YOUR OTHER HAND SO THE CORK COMES SLIDING – NOT POPPING – OUT.

STEP ONE:

STEP TWO:

STEP THREE:

FOR MORE INFORMATION VISIT:

Comité Interprofessionnel du Vin de Champagne