Chill and prepare bottle

1. Rapid chill (if bottle is not precooled)

Fill an ice bucket about two-thirds full with ice and add approximately 500 ml cold water to accelerate chilling. Submerge the bottle of Avinyó Reserva in the ice-water slurry for 12–15 minutes. If you prefer a gentler chill, place the bottle in the refrigerator for 3–4 hours. Target serving temperature: 6–8°C (43–46°F). Use a serve thermometer if available to confirm temperature.

2. Prepare glassware

Set out clean champagne flutes. Ensure glasses are free of detergent residue or grease — rinse briefly in cold water and dry with a lint-free cloth or let air-dry in a glass rack. Chilled glasses are optional; avoid freezing.

Opening the bottle

3. Remove foil and loosen cage

With the bottle upright, cut and remove the foil collar around the neck. Keep the bottle angled slightly away from people. Untwist the wire cage (usually six half-turns) while maintaining a thumb over the cork to prevent a sudden pop.

4. Ease out the cork

Hold the cork and cage firmly with one hand and grip the base of the bottle with the other. While keeping the bottle at a 30–45° angle, gently twist the bottle (not the cork) to ease the cork out slowly until you hear a soft sigh rather than a loud pop. If using a sabre, follow safe sabrage technique and ensure no one is in the sabrage arc.

Pouring and serving

5. Initial pour

Pour a small amount (about 30–45 ml) into the first flute to allow the mousse (initial foam) to settle. This reduces excessive foaming when filling the remaining glasses.

6. Fill glasses

Hold each flute by the stem and pour gently down the side of the glass to preserve bubbles, filling each glass to about two-thirds full (~110–125 ml per glass for 6 glasses from a 750 ml bottle). Rotate between glasses as needed to keep the pour even.

7. Garnish and pair

If desired, add a lemon twist at the rim or drop a fresh raspberry into each flute for a touch of aroma and visual appeal. Serve immediately with small plates of tapas, cheese, olives, or cured meats for complementary flavors.

Post-service care

8. Recorking and storing leftover wine

If wine remains, reseal the bottle using the original cork (inserted upside down, if it fits) or a sparkling wine stopper. Store upright in the refrigerator. Consume within 2–3 days for best effervescence and flavor; expect some loss of carbonation after the first day.

9. Cleaning

Rinse and wash glasses in warm soapy water or in a dishwasher on a gentle glass cycle. Dry with a lint-free cloth to avoid water spots. Clean the ice bucket and utensils.

Avinyo Reserva Recipe

Recipe information

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For the wine service (per bottle)

Optional garnishes and pairings (per 6 glasses)