If one is lucky enough to be able to consume champagne on a regular basis, it is assumed one knows the correct etiquette that accompanies consuming such an affluent beverage. For most, champagne is a one off to celebrate special occasions which means the etiquettes behind this drink may not be as familiar.
Champagne should be served just cooler than white wine at about 43 – 48 degrees Fahrenheit. The best way to achieve this temperature is to let the bottle chill in a champagne bucket filled with ice for about 30 minutes before serving. Champagne can be left in the fridge for about 3 hours to chill too. The freezer should never be used to store champagne. Whilst the champagne should be chilled the champagne glasses should be at room temperature. Unfortunately most people don’t get the chance to practice popping a champagne cork all too often. It’s the bottle that should be twisted whilst holding the cork still rather than the other way around when opening a bottle. When professionally removed the cork shouldn’t pop. The correct noise for the cork to make is a subtle sigh as this will keep more of the bubbles in the bottle. Although wine glasses will suffice, champagne is best consumed from a champagne flute for maximum bubbles. Whilst pouring always allow the froth to settle before topping the glass up to about two thirds. As long as the bottle is kept air tight the bottle can be stored in the fridge for several days.
Safety should always be thought about before opening a bottle of champagne no matter how fun it seems. The cork can have up to seventy pounds per square inch of pressure behind it. The cork could easily take someone’s eye out not to mention the damage it could do to any glass close by. For this reason it’s imperative to always open the bottle with the cork facing away from yourself, any nearby people and anything breakable.
