Temperature Of The Champagne

According to experts, champagne is often served far too cold. The best temperature is 6-10ºC, which is around the same temperature as the cellar where the champagne producer would have first stored it. Any colder and you lose the flavour and aroma experience of champagne. Just never open it at room temperature as it’ll quickly froth up and go flat. Speaking of, here’s a fun fact. If your champs is losing its fizz, drop a raisin into the bottle and it’ll bounce back. No, really. The remaining carbon dioxide in the bottle clings to the raisin’s ridges, creating tiny gas bubbles that are then released back into the beverage.

The Right Glassware

Did you know the shape of the glass you sip from can affect the aroma and flavours of champagne? While the coupe is oh-so-pretty, its wide rim means the effervescence dissipates quickly. However, the flute’s narrow rim means that you can’t appreciate the champagne’s aroma and flavour. Most connoisseurs use the tulip glass, but we say, just go with the flow. Having a party at home? Let your guests choose between several styles of glassware, which you can group on a buffet by shape. Offer white wine glasses, crystal coupes, traditional flutes, and featherlight wide-mouth Burgundy glasses. Display all your prettiest glassware and let your guests take their pick.

Open With Care (& Some Drama)

Two easy tips for successfully opening a bottle of champagne: always keep your thumb firmly on the cork once the wire cage or muselet (pronounced ‘mew-zeh-lay’) is off, and always twist the bottle not the cork. This will ensure the cork eases off without any spillage and no one loses an eye. Alternatively, take it up a notch, or 1000, and sabrage a bottle, which means popping the cork with the swipe of the blunt-side of a sabre sword or large knife. Some say it’s actually easier than it looks – just make sure to first watch a few videos online to get some tips. A word of warning though: no matter what way you open your bottle, it pays to be mindful. According to 101 Crazy Ways to Die by Matt Roper, you’re more likely to be killed by a freshly-popped champagne cork than a poisonous spider. Excellent news for those of us living in Australia – shall we toast to it?