How to Chill, Open and Serve a Bottle of Champagne

How to Chill, Open and Serve a Bottle of Champagne

How to Chill, Open and Serve a Bottle of Champagne

Enjoying Champagne to the Fullest

Champagne is the wine of celebrations, the wine of happiness. With its golden color is associated with celebrating both big and little events. With that in mind, here are some facts about how to serve and better enjoy your Champagne of choice.


Chilling your Champagne in the freezer will burn it, ruining its aroma and flavor. If you are chilling your bottle or bottles in a Champagne bucket, you should plunge it into the ice and water and let it sit for 15 to 20 minutes. If you're using the refrigerator, lie the bottle or bottles down on the bottom shelf. You want the bottom to assure the temperature stays as constant as possible. It should be properly chilled after three to four hours. You may leave it there longer, provided you maintain a constant temperature. Champagne is best consumed when chilled, but never iced or with ice. The younger and livelier the Champagne, the cooler it should be served. A mature or vintage Champagne may be served a bit warmer. Remember if you over chill it, it will be too cold to release all of its flavors and aromas.


Undo the wire cage and hold the cork in the palm of your hand. You may use a towel in your hand if you like. Twist the bottle slowly holding it at the bottom, and the cork should twist out slowly. The shape and state of the cork will tell you how long the Champagne has been in the bottle and how long it has been sitting on the shelf. If the cork splays out at the bottom like a fan, it means the bottle is fresh and the cork wishes to find its original shape. If the cork tapers in at the bottom, it means that the bottle is old and has been on the shelf too long, and is possibly spoiled. The bubbles that accompany the opening of a bottle also show the age of the Champagne. Over the years the bubbles become smaller and smaller, gradually drying out. That is not to say the absence of bubbles means the wine is bad. It may only denote a mature vintage Champagne. Only a Champagne stopper will preserve the wine's sparkle. It is believed that a silver spoon, placed in the neck of a bottle will do so, but this is a fallacy.


When it comes to serving Champagne the choice and preparation of your glassware is very important. If there are no bubbles in your glass, don't believe that your Champagne is flat. Sometimes all you need do is change your glass and watch the difference.

To fully appreciate Champagne you must give it the glass it deserves. Its volume and height must be enough to allow the bubbles enough space to form and rise to the surface while allowing the temperature to remain as constant as possible. The ideal shape is that of a tulip. The Champagne saucer glass, is definitely one to avoid. The aromas and bubbles have too much space and are soon lost into the air, a waste when drinking a very nice bottle. The thickness of the Champagne glass also plays a role. A thinner glass will heighten the sense of taste and the finesse of the drink.

The way you wash Champagne glasses is also important. Do not use any dishwashing liquid or put them in the dishwasher. Hand rinse the glasses in hot water, and rub them dry with a clean soft towel. The residues of dishwashing liquids in any form will inhibit the formation of bubbles and impair the aromas.

We hope you found this article on Champagne interesting. Be sure to check out our selection of personalized champagne flutes to celebrate your next occasion.