Champagne Recipe

1. Chill bottle

Place the bottle of Larmandier-Bernier Rosé in an ice bucket filled with a 50/50 mixture of ice and cold water for 20–30 minutes, or chill in the refrigerator for at least 3 hours until it reaches about 45–50°F (7–10°C).

2. Prepare glassware and garnishes

Rinse Champagne flutes briefly with cold water and drain; this helps keep the wine cooler and preserves bubbles. If using strawberries, hull and slice them thinly. Prepare citrus twists by using a peeler to remove a 1/2-inch wide strip of zest and give it a gentle twist to release oils.

3. Remove the foil and untwist the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle pointing away from people and objects. Grip the cork firmly and slowly twist the bottle (not the cork) to gently ease the cork out with a soft 'hiss' rather than a loud pop to preserve effervescence.

4. Wipe the cork rim with a clean cloth. Tilt each flute slightly and pour a small amount (about 1–2 oz / 30–60 ml) into each glass to allow the initial foam to settle, then top up each flute to about two-thirds full (approximately 4–5 oz / 120–150 ml total per glass).

5. If using garnishes, add one or two thin strawberry slices to the rim or float a slice gently in the glass, or drop in a citrus twist. Serve immediately.