The Fine Art of Opening Champagne

Champagne is not just for drinking on special occasions. It can be enjoyed with almost any meal from brunch to dinner to a late night snack. Any occasion can become memorable with a good bottle of champagne.

The key to opening a bottle of champagne is a well-chilled bottle. The best serving temperature is about 45 degree Fahrenheit. When you pick up the chilled bottle, it should feel extremely cold, not cool.

It takes about 20 minutes for a bottle of champagne to be sufficiently chilled in a bucket of ice. You have to also be careful to not let the champagne get too cold, as this will make some of the flavor fade.

When the champagne bottle is chilled to perfection, take it out of the bucket and dry it off with a small towel. Keep the towel near you because you will be using it again.

Next, remove the foil from the bottle and loosen the wire protection around the top of the bottle. You can also completely remove the wiring, but be careful and do not cut your fingers with the sharp edges.

Place the towel over the top of the champagne bottle. This will catch the cork should it pop out. It will also soak up any champagne that might accidentally spill if all does not go well with the uncorking.

Lay the champagne bottle in your hand and get a good grip on the cork. You can support the neck of the bottle and grip the cork with your palm and fingers. Put your thumb on the top of the cork to help prevent the cork from popping out and possibly hitting someone. With your other hand, slowly turn the champagne bottle. Keep a grip on the cork, and do not pull. Continue to turn the bottle until you hear the low pop. Carbon dioxide is being released from the bottle, causing the popping noise. A loud pop means that too much of the gas is escaping, and probably champagne will be spilling out also. By turning the bottle and not pulling out the cork, you should get a soft pop and lots of saved bubbles!

Take the towel away with the cork inside, and you are ready to pour your now opened bottle of champagne.

When you pour the champagne, just put a little bit in the champagne flute or glass. You want to avoid heavy foam in the glass. Let the first few bubbles subside and then fill the glass. When you are done pouring the champagne, return the bottle to the ice to keep it chilled.

When you are drinking and toasting, remember to hold your glass from the stem, not from the bowl part of the glass. It is a natural tendency to move your hand up and hold the glass at the bowl part that meets the stem, but in doing that you will just warm up your champagne that much faster.

Champagne goes well with almost everything. But a few of the best accompaniments are: oysters, crackers, light cheeses and sliced fruit. Strawberries added to the your glass of bubbly are always delicious.

Now you are ready to toast away!