If the bottle is not already chilled, place it in an ice bath: fill a bucket or deep container with 4 cups of ice and 500 ml cold water. Submerge the bottle, making sure most of the glass is covered, and chill for 20–30 minutes until the bottle feels well chilled (around 7–10°C / 45–50°F).

2. Chill glassware

Place Champagne flutes in the refrigerator for at least 10 minutes before serving or set them briefly in the ice bath alongside the bottle for 2–3 minutes. Do not fill glasses with ice; Champagne is best served in chilled, dry flutes.

3. Open the bottle safely

Remove the foil and loosen the wire cage while keeping your thumb on the cork. Hold the bottle at a 45° angle, thumb firmly on the cork. Grasp the cork and wire cage together, gently twist the bottle (not the cork) to ease the cork out with a quiet sigh rather than a loud pop. Wipe the lip of the bottle with a clean cloth.

4. Pour correctly

Tilt each flute at a slight angle and pour the Champagne gently down the side to preserve bubbles. Fill each glass about two-thirds full (roughly 120–150 ml per flute, depending on glass size). Allow a small head of foam to settle before topping off if needed.

5. Serve

Place a lemon twist on the rim of each flute if using, and present crostini, oysters, or nuts on small plates nearby. Keep any remaining bottle in an ice bucket or in the refrigerator; reseal with a Champagne stopper to preserve effervescence for up to 1–2 days.

Optional Accompaniments

6. Prepare lemon twists

Using a vegetable peeler or paring knife, cut thin strips of lemon peel avoiding the white pith. Twist each strip over the glass to release oils, then either drop into the glass or rest on the rim.

7. Arrange nibbles

Place crostini or crackers on a small platter. If serving oysters, keep them on crushed ice and offer lemon wedges and mignonette or a simple mignonette sauce nearby; if serving nuts, present them in small bowls. Match portion sizes so guests can continuously nibble while sipping.

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