How to Properly Open a Champagne Bottle

When opening a champagne bottle, a few basic mistakes can happen quickly.

You don’t need to twist the cork itself; instead, hold the bottle. The cork is under high pressure, and twisting it can make it fly off in any direction. By keeping your hand firmly on the cork and gently twisting the bottle underneath, you maintain full control. Letting the cork pop freely is wasteful and also releases a lot of the carbonation that should stay in the bottle.

Storing Champagne

Keeping champagne in the fridge for weeks may be convenient for spontaneous occasions, but it’s not ideal for this delicate drink.

Opening the fridge frequently changes the temperature, and exposure to light can affect the flavor. If you need a chilled bottle quickly, place it in a bowl of water with ice cubes and a pinch of salt.

The Best Temperature

Let the bottle sit for a few minutes after taking it out of the fridge. A champagne that is too cold is less of a problem than one that is too warm. The ideal drinking temperature is between 8–10°C (46–50°F).

Don’t Overfill the Glass

Never fill a champagne glass too much, because by the time you reach the last sip, the drink will often be too warm. Pour smaller amounts and refill as needed.

Preserving the Bubbles

A good champagne stopper helps preserve carbonation, but its effectiveness depends on how much liquid is left in the bottle. If only a small amount remains, the bubbles will dissipate quickly.