Store in the refrigerator, a cooler, or an ice bucket. Give it at least a few hours to ensure that the contents are completely chilled. Not only will this improve the taste, but it will make the bottle less likely to spray champagne everywhere., Keep a firm grip on the cork so that it doesn't fly away unexpectedly. Slowly twist the bottle—not the cork—until the cork is almost out of the bottle. Listen for the almost inaudible "sigh" of the cork coming loose.Then, pull it out delicately using entire palm of your hand. Hold the cork over the opened bottle for a few seconds to make sure that the foam doesn't bubble over.








If you are serving champagne as a waiter or a caterer, it is usually considered proper etiquette to open the bottle as unobtrusively as possible. Do not spray, and do not let the cork fly. Practice until you can do it without so much as a "pop."

, Champagne is a carbonated beverage stored under pressure. When you shake the bottle, you build up that pressure to dangerous levels. Opening a highly-pressurized champagne bottle will unleash a mighty spout of champagne and send the cork flying forward at high velocity.








If you do accidentally shake the bottle, let it sit still for an hour or two so that the contents have time to settle. The CO2 will absorb back into the drink more quickly if the champagne is cold., Champagne is carbonated, and the bubbly liquid rises quickly when poured into a glass. Don't spill and waste champagne – especially if you are serving someone else!








Hold the glass upright. Do not slant it to pour.
Fill a third of each glass with champagne. Then, top up the servings once you've poured a bit for everybody.Do not touch the spout onto the rim of anyone's glass. Champagne is often stored in cellars, and in some circles it is considered poor etiquette to risk dirtying someone's glass.
Chill the bottle before opening.
Open carefully in formal settings.
Avoid shaking the bottle.
Pour slowly.
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