SERVING
Champagne should be stored in a cool (10˚C/50˚F), dark location positioning the bottles horizontally to keep the corks moist. It should be served at a temperature of 8-10˚ C (47-50˚ F) preferably placed in an ice bucket for 20-30 minutes. Never chill a bottle in the freezer or serve in pre-chilled glasses.
Although the dramatic opening of a bottle by popping the cork or in a more thrilling use of a saber, the best and safest method is merely tilting the bottle away from others, always keep a firm grip on the cork while loosening the wire cage by untwisting the metal loop, removing the foil wrapping and gently rotating the bottle until the cork comes sliding out.
When it comes to food pairings, sommeliers suggest any food with salt, butter, oil, or fat works well with champagne’s acidity which cuts through the fats on your palate. Dishes would include pizza, duck, fried or roasted chicken, truffle fries, caviar, and of course oysters (raw or fried).
According to Bubbly Expert, Kyla Kirkpatrick, The Champagne Dame’ pairings guidelines are as follows:
Blanc de Blanc: Light seafood entree, (i.e., seared scallops)
Brut or vintage: Main course, (i.e., beef or duck)
Rosé: Main course (dry) or dessert (sweet)
Demi-sec: Petits fours, macarons
Rosé: cheese course with rosé red jam (made with leftover champagne), or champagne with comte cheese.