Moet & Chandon Champagne Recipe

1. Chill bottle

Place the Moët & Chandon bottle in an ice bucket filled with ice and cold water (about 1 cup ice + 500 ml cold water) for 20–30 minutes, or refrigerate upright for at least 3 hours until well chilled to about 45°F / 7°C.

2. Chill glassware

Place 4 champagne flutes in the refrigerator for 15–30 minutes or set them briefly in an ice bucket to cool before serving. Cold flutes help preserve bubbles and improve flavor.

3. Prepare garnish (optional)

If using strawberries, rinse and hull them. For serving whole berries, pat dry and leave each berry whole. For lemon twists, use a vegetable peeler or paring knife to cut a thin strip of lemon peel, avoiding white pith, and twist into spirals.

4. Open safely

While holding the bottle at a 45° angle and pointing it away from people or breakables, remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the cork firmly, gently twist the bottle (not the cork) until the cork eases out with a quiet pop. Wipe the top of the bottle with a clean cloth.

5. Pour

Hold a chilled flute by the stem and tilt it slightly. Pour the champagne gently down the side of the glass to preserve effervescence, filling each flute about two-thirds full (roughly 120–150 ml per glass). Repeat for all flutes.

6. Add garnish

If using strawberries, drop one whole strawberry into each flute or balance it on the rim. If using lemon twists, rest a twist on the rim or drop it into the glass for a subtle citrus aroma.

7. Serve immediately to enjoy the champagne’s full effervescence and aromatic profile. Hold flutes by the stem to avoid warming the liquid.

8. If you have leftover opened champagne, reseal with a Champagne stopper and refrigerate upright. Consume within 1–3 days for best bubbles and flavor.