Champagne should be served in long-stemmed flutes or tulip shaped glasses. These are designed to enhance the flow of bubbles to the crown and to concentrate the aromas of the wine. Never chill or ice the glass as it would take away from the enjoyment of the wine. Incidentally, since the surface texture of crystal is rougher than ordinary glass, more bubbles form on these glasses.

Champagne is to be served cold at about 43 to 48°F (7°C). In this range the smell and taste of the wine can be fully appreciated. This temperature can be achieved by placing the unopened bottle in an ice bucket — one-half ice and one-half water — for 20 to 30 minutes. Or, you may refrigerate it for 3 to 4 hours. the refrigerator temperature is too cold for the bottle to be left in there for extended periods. It should never be placed in the freezer.

Only remove enough of the foil to be able to loosen or remove the twisted-wire hood. It is wise to keep a finger or thumb over the cork at this point as it could pop out of its own accord. If the cork is loose, remove it carefully with the wire hood. Most often though, the cork has to be eased out. To do this, hold the bottle away from you and anyone else, at a 45 degree angle. It is prudent to place the mouth of the bottle nearest the first champagne glass to be filled in case the removal of the cork is mishandled and the wine begins to gush out of the bottle. Hold the cork and gently turn the bottle in one direction. Turn the bottle and not the cork.

The cork should not pop. As the saying goes, "The ear's gain is the palate's loss." You waste bubbles when you pop the cork. When properly executed it should come off with a quiet sigh.

The correct way to pour a bottle of champagne is to hold the base firmly in one hand with the thumb in the punt and the fingers spread out along the barrel of the bottle.

Once opened, a bottle of champagne need not be consumed in one sitting. If properly closed – inexpensive champagne stoppers are made just for this purpose – and it is placed in a refrigerator, it should be good for another "bubbling" for up to several days. The handle of a silver spoon left dangling into the neck of the bottle will keep the wine sparkling for a few hours.