Katharina Buczek
When using either a fridge or an ice bucket, though, both methods will usually make your champagne colder than the recommended serving temperature. So, about 20 minutes prior to serving, you can remove the bottle and allow it to warm up a tiny bit.
Popping It Open
The most exciting part about drinking champagne is popping the bottle open. But again, there is a proper method for this madness.
Begin by grabbing a napkin and wiping down any condensation that may have formed on the exterior while chilling. Next, remove the foil using either the “pull tab” that’s provided or a short knife, usually on corkscrews.
Once the foil is off, you will be presented with the “muselet,” or the wire cage that keeps the cork in place. There will be an ” O ring” of wire, which you can start gently twisting counterclockwise until the cage is able to be removed.
You will want to use your non-dominant hand to hold the bottle at the base, and with your dominant hand, place a napkin over the cork and grasp it.
The bottle should be held at a 45-degree angle away from all of your guests and anything fragile. Then, carefully put some pressure on the cork and twist it to remove it.
You will be able to hear the cork releasing, yet when done correctly, it will sound more like a “sigh” than a big “pop.”
Serving Your Champagne
Now that your bottle is officially uncorked, you can begin to serve your beverage. The most important thing to keep in mind is that you shouldn’t shake it too much. You want to drink some bubbly, not foamy beer.
You can tip the bottle at a 45-degree angle prior to serving to expel all the pressure. Afterward, pour yourself a small amount and taste it to check that the bottle isn’t flawed.
