Champagne is a festive wine served chilled, but not icy cold. There are two satisfactory methods for chilling champagne. You can place the bottle in the refrigerator for about an hour or let it stand about 15 minutes in an ice bucket. Whichever method is chosen, be careful to avoid shaking the bottle.
To remove the cork with a minimum loss of champagne when it pops, carefully loosen the wire fastener, keeping a thumb over the cork. Rest the bottle on the table while loosening the wire, so you will have better control of the situation.
Then pick up the bottle in one hand and grasp the cork in the other. Twist the bottle rather than the cork. There will be a resounding pop when it slips out, but the outpouring wine is easily captured if you keep a wine glass handy.
At one time the shallow saucer champagne glass was prized for serving champagne. Now the eight ounce tulip shaped glass is a popular choice, but the all purpose wine glass will do nicely, also.
Because of its sparkle, and its reputation as a beverage for celebrations, champagne is often used in punch or cocktails at receptions. Many hostesses enjoy serving champagne when entertaining at a brunch. Just remember that when you want to celebrate, grab a bottle of chilled champagne and enjoy.
