5 tips to serve champagne like a pro

Serve the champagne at the right temperature...

... i.e. cool, at 8 or 9°C. Some vintages, however, are best served around 10 or 12°C, such as old vintages or special vintages. The ideal is to plunge the bottle 2/3 of the way into an ice bucket for 20 minutes.
If not, cool your bottle in the least cold part of your fridge to preserve the qualities of the wine for tasting. Avoid the freezer at all costs!
Open the bottle correctly...

... and with a smile! To open the bottle, you must tilt it slightly and release the loop of the liner. Then, remove the wirehood and its covering while holding the cork with your thumb and the bottle straight. Then, still holding the cork firmly, grasp the body of the bottle and twist it to gently release the cork from the neck
without letting it slip out. Normally, you should hear a gentle "spritz", not the famous "pop"! Finally, remember to taste the champagne before serving it.
Serve the champagne in clean glasses...

... washed in hot water. In a glass washed in the dishwasher, the bubbles do not bloom as they should.
It is best to wash the glass with hot water, without any product and let it dry. To avoid traces of limescale, you can wash it in hot water with a little white vinegar.
Serve the champagne in suitable glasses...

... in a flute. It is advisable to drink champagne in tulip-shaped glasses with a large container (20 to 30 cl) to give the bubbles room to develop and allow the aromas to express themselves.
Serve champagne with style...

... by holding the bottle by the base and not by the neck.
The ceremonial of serving champagne is as important as the champagne itself. The bottle should be held with one hand by the bottom, which has a conical cavity called the piqûre. To facilitate the service, you can put your thumb in the piqûre.