The culture behind champagne is one of nobility and wealth with its own set of customs for consumption. However if you’re not used to consuming this beverage and just save it for special occasions the etiquettes behind drinking it may not be as well known.

Champagne should be served just cooler than white wine at about 43 – 48 degrees Fahrenheit. The best way to achieve this temperature is to let the bottle chill in a champagne bucket filled with ice for about 30 minutes before serving. Champagne can chill in a fridge for around three hours as well. Never put a bottle of champagne in the freezer. Whilst the champagne should be chilled the champagne glasses should be at room temperature. The art of popping the cork is one that most of us don’t get the chance to practice all too often. The trick is to loosen the foil to free the muselet (the wire case around the cork) then gently twist the bottle whilst holding the cork still. Although opening a bottle of champagne is associated with the pop, it shouldn’t make this noise. The pop will make more bubbles escape so a gentle sigh is the only noise that should escape as the cork is released. Although wine glasses will suffice, champagne is best consumed from a champagne flute for maximum bubbles. Whilst pouring always allow the froth to settle before topping the glass up to about two thirds. Champagne can easily be stored in the fridge for several days as long as it’s kept air tight.

As much as we all enjoy the pomp and grandeur of opening a bottle of champagne basic safety should never be overlooked. Behind the cork there can quite easily by up to 70 pounds per square inch of pressure. This pressure could do significant damage to anything nearby including people and any valuables. This is why the bottle must always be opened facing away from any people or valuables.