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.
IT IS IMPORTANT FOR A BOTTLE OF CHAMPAGNE TO BE PROPERLY CHILLED BEFORE OPENING. WHEN OPENING A BOTTLE OF CHAMPAGNE, STANDARD SAFETY PROCEDURES SHOULD BE ADHERED TO. THE OFFICIAL WEBSITE OF CHAMPAGNE (COMITÉ INTERPROFESSIONNEL DU VIN DE CHAMPAGNE)
DETAILS THE FOLLOWING:
STEP ONE: 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.
STEP TWO: REMOVE THE WIRE CAGE AND FOIL WRAPPING, MEANWHILE KEEPING A FIRM GRIP ON THE CORK.
STEP THREE: STILL HOLDING THE CORK FIRMLY, GENTLY ROTATE THE BOTTLE (NOT THE CORK) WITH YOUR OTHER HAND SO THE CORK COMES SLIDING – NOT POPPING – OUT.
FOR MORE INFORMATION VISIT THE COMITÉ CHAMPAGNE.