The Right Way to Serve Champagne

And we're going to tell you just how to do it, so that you can effortlessly impress all of your holiday guests.

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1. When popping the top, twist the bottle, not the cork.

If you put all your strength into twisting the cork, you risk damaging it — and maybe even dropping a piece or two into your bubbly — instead of opening it smoothly. To remove the cork without any major mishaps, hold the bottom of the bottle in your dominant hand, firmly grip the cork with the other, and twist the bottle while keeping the cork steady to remove it slowly and cleanly.

2. Don't fill the glass to the top (or anywhere near it).

Only fill your glass about one-third of the way full, or to the halfway point at the absolute most. Pour too much at once, and your champagne will start to loose its fizz before you have a chance to fully enjoy it.

3. Serve it slightly chilled, but not cold.

According to a study done by a research team at the University of Reims Champagne-Ardenne, in France, champagne is at its best when served at a rather balmy 18 degrees C (or about 64 degrees F) — still slightly under the standard room temperature, but quite a bit warmer than the inside of your fridge. This is because champagne served just below room temperature, rather than seriously cold, has more bubbles, and bubbles mean more intense flavor — and all that carbon dioxide works to stimulate taste receptors on your tongue.

4. Serve it in a regular white wine glass, not a coupe or flute.

Coupes, because they're so shallow and wide, allow your drink to lose its bubbles way too quickly. But flutes, though they look lovely and retain the fizz, are so narrow that they can have an negative effect on how you experience flavor and aroma. A white wine glass, the shape of which falls right in between the two traditional options, is actually the perfect vessel.

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