How to Open and Serve a Bottle of Champagne Like a Pro

Few things say “celebration” quite like the satisfying pop of a champagne cork. Opening a bottle of champagne isn’t just about theatrics. It’s about preserving the delicate bubbles, keeping everyone safe, and serving it in style. This guide will help you open and serve champagne like an expert.

Step 1 - Chill the Champagne to Perfection

The first step in serving champagne properly is ensuring it’s at the right temperature. Champagne should be served chilled between 7°C and 10°C to ensure it tastes its best and doesn’t foam uncontrollably when opened.

A quick way to chill is by placing the bottle in an ice bucket filled with ice and water for 15 to 20 minutes. Avoid freezing it because extreme cold can dull its flavour and risk cracking the bottle.

If the bottle has been stored upright, lay it on its side while chilling to keep the cork moist and easier to remove.

Step 2 - Get the Right Glassware

The glass you use affects how champagne tastes and looks. For the best experience, use flutes or tulip-shaped glasses to retain the bubbles and concentrate the aromas.

Classic coupe glasses look glamorous but allow the bubbles to dissipate too quickly. Polishing the glasses beforehand ensures a spotless presentation without fingerprints.

Step 3 - Setting Up to Open the Bottle Safely

Opening champagne can be unpredictable if not done correctly, so it’s important to stay in control. Hold the bottle at a 45-degree angle and point it away from people, pets, and fragile items.

Remove the foil covering the cork. Most bottles have a pull tab to make this easier. Keep your thumb firmly over the cork as you loosen the wire cage. It takes six half-turns to release the cage, but don’t remove it completely as it helps control the cork.

Step 4 - The Perfect Opening Without Drama

A loud pop isn’t ideal when opening champagne. The aim is a gentle sigh as the cork releases, preserving the bubbles inside.

Grip the cork with one hand and the base of the bottle with the other. Slowly twist the bottle, not the cork, while applying steady pressure with your thumb on the cork. Let the natural pressure of the champagne gently push the cork out, easing it off with control.

Wrapping a napkin around the neck can help catch any overflow.

Step 5 - Pouring Champagne Like a Sommelier

How champagne is poured affects both its taste and presentation. Hold the bottle at an angle and pour a small amount into each glass, allowing the foam to settle before topping up.

Gradually fill each glass to about two-thirds full, leaving room for the aromas to develop without risking spillage. Pouring gently along the side of the glass will help preserve the bubbles.

If you’re hosting a larger party, serving from a magnum or larger bottle adds drama but requires careful handling due to its weight.

Step 6 - Serve with Flair

Serve champagne immediately to preserve its fizz and freshness. Return the bottle to the ice bucket between pours to keep it chilled.

Pair champagne with light snacks such as smoked salmon, Irish cheeses, fresh strawberries, or crisps with sea salt or truffle flavouring for an extra touch of sophistication.

Step 7 - Enjoy Responsibly and Toast the Occasion

Whether you’re celebrating a wedding in County Clare, a milestone birthday in Dublin, or simply the end of a long workweek, champagne adds glamour to any event. The real joy of champagne lies in sharing it with loved ones. Raise your glass, say a hearty “Sláinte!” and toast to the good times ahead.