Champagne tastes best when it is well chilled. The optimal serving temperature for champagne is 6-8 degrees Celsius. Chilling also helps to slightly reduce the pressure in the bottle. In addition, remember never to shake the bottle under any circumstances. Otherwise, the cork will shoot out with a bang. This “explosive” method of opening champagne may seem attractive and impressive, but it is primarily dangerous for the party guests and the interior décor. Besides, we risk an uncontrolled spillage of the precious liquid from the bottle…
To open a bottle of champagne properly, follow the instructions below.
First, carefully remove the foil and metal fastening from the cork. Holding the bottle with one hand at an angle of approximately 45 degrees, grasp the cork with the other hand. Then rotate the bottle to the right (that is, clockwise) and to the left (counterclockwise), trying to keep the cork still. This allows you to control the cork as it comes out of the bottle. Continue these actions until you feel that the bottle is moving more freely and then hear the characteristic hiss. If you suspect that the bottle may have been shaken beforehand, it is a good idea to use a napkin when opening it, as this will help catch the cork if you lose control of it. After opening the bottle, pour the champagne into glasses immediately.