Champagne is to be drunk at the right temperature : chilled but never iced! If it is too cold the wine will not release its aromas and flavours. A young and lively Champagne should be served at 8ºC. A mature or vintage one is perfect at 10ºC.
The best way to chill champagne before serving is to place the bottle in a champagne bucket filled with half ice cubes and half water for 20-30 minutes. You can also lie the bottle down on the bottom shelf of the refrigerator for 3-4 hours maximum, making sure that the temperature remains constant.
When time to enjoy the precious beverage comes, remove enough of the foil. Then remove the cork carefully with the wire hood. Serve in long-stemmed flutes or in tulip shaped glasses to enhance the flow of bubbles to the top and thus concentrate all the aromas.
"I drink champagne when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise I never touch it – unless I'm thirsty." – Madame Lilly Bollinger