CHAMPAGNE TIPS.
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A Champagne bucket—filled half-way with ice and some cold water—will chill Champagne to the
perfect temp (about 45°F) in only 30 minutes.
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Never place Champagne in the freezer. It can explode, an event commonly referred to as “a tragedy.”
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You actually don’t want to “pop” the cork (that would release too much gas, which means less
bubbles) but rather, gradually nudge the cork up so it hiccups out.
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Most Champagne is Brut, which is dry. If you like it sweet, choose Champagne labeled Sec.
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One bottle = 6-8 servings; a magnum = 2 bottles; jeroboam = 4 bottles and a hearty congratulations.