What’s the proper way to serve champagne?
Above all else, champagne should be served chilled. Warm champagne pours with an excess of foam and often leaves a slightly heavier alcohol taste on the palate.
To keep your bottle chilled once it’s been removed from the fridge, consider serving it in an ice bucket. Besides preserving the temperature at the table, a stunning ice bucket adds an extra touch of elegance to the occasion.
If you’re just having a quick toast without all the ice, you can still accentuate the beauty of the bottle with a sparkling crystal coaster.
Pouring the champagne
When preparing to pour, place your thumb in the indent (punt) at the base of the bottle and gently tilt it toward the glass.
From here, there are two methods for pouring the champagne so that it doesn’t bubble over the rim.
Tilt the glass at a 45-degree angle and slowly pour the champagne down the side, steadily tilting it back to an upright position as the glass is filled.
Pour a dash into the base of the glass and let the bubbles subside before topping up the rest (this is a particularly useful method if you’re pouring multiple glasses at once).
And there you have it - a chilled glass is ready to enjoy!
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