Gaston Chiquet: Champagne Tradition Premier Cru, Nv, Champagne Recipe

1. Rapid chill (20–30 minutes)

Fill an ice bucket with ice and a little cold water and place the Champagne bottle in the bucket so it is mostly submerged. Let rest for 20–30 minutes until the bottle reaches approximately 6–8°C (43–46°F).

2. Slow chill (3–4 hours)

Alternatively, place the bottle in the refrigerator for 3–4 hours to gently bring it to serving temperature (6–8°C). Avoid freezing.

3. Bring out 6 clean Champagne flutes and set them on a stable surface. If using lemon twists, prepare thin strips and gently twist them to release oils. Halve strawberries and set a half on a small plate for each guest or prepare hors d'oeuvres on a platter.

4. If you prefer slightly cooler glasses, place flutes in the refrigerator for 10–15 minutes before serving, but avoid freezing or wet glasses that will dilute the wine.

5. Wipe the top of the bottle with a clean kitchen towel to remove any dust or sediment. Hold the bottle at a 45° angle, pointed away from people and breakable objects.

6. Loosen the foil and untwist the wire cage while keeping your thumb over the cork. While holding the cork firmly, gently twist the bottle (not the cork) to ease the cork out with a quiet sigh rather than an audible pop—this preserves bubbles and safety.

7. Pour a small amount of Champagne into one flute first to allow the foam to settle. Then, pour into each flute to about two-thirds full, pouring gently down the side of the glass to preserve effervescence and produce a fine steady stream of bubbles.

8. If using lemon twists, twist each over the glass to release oils and then drop into the flute. For strawberries, gently rest a halved berry on the rim or place it into the glass if preferred.

9. Present the hors d'oeuvres alongside the Champagne. Encourage guests to taste the Champagne first (note aromas, then sip for texture and finish) before pairing with bites.

10. If the bottle is not finished, reseal with a sparkling-wine stopper and refrigerate upright. Consume within 2–3 days for best bubble retention and aroma.

11. Avoid storing in the freezer and keep away from heat or strong odors.