Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Champagne
Method
Serving
- 1
Chilling the Champagne
Place the bottle of Louis Roederer Cristal Brut in an ice bucket filled with equal parts ice and water. Allow it to chill for about 20-30 minutes. The ideal serving temperature for champagne is between 45°F to 50°F (7°C to 10°C).
- 2
Opening the Bottle
Remove the foil from the top of the bottle. Hold the cork and gently twist the bottle, not the cork, to slowly release the pressure. This will help prevent the cork from popping too aggressively.
- 3
Pouring the Champagne
Tilt the flute glass at a 45-degree angle and gently pour the champagne, filling it to about two-thirds full. This helps to preserve the bubbles and prevent excessive foaming.
- 4
Enjoying the Champagne
Raise your glass and enjoy the Louis Roederer Cristal Brut Champagne. Take small sips to appreciate the flavors and aromas fully.