Things You'll Need:
- Ice bucket
- Water
- Ice/salt
- Towel
- Fluted glasses
-
Step 1
Chill out. You want your champagne cold, about 45 degrees Fahrenheit. Putting the champagne on ice with a bit of water for 15 minutes or so will do the trick. If you need cold champagne more quickly, toss some salt into the ice bucket to speed the chilling.
-
Step 2
Dry the bottle completely. Unwrap the metal foil from the top and loosen the wire cage by pulling the handle away from you. Keep your eye on that cork. Once the wire is loose, it can pop at any time. Don't point the bottle at your guests while you're extracting the cork.
-
Step 3
Cover the cork with the towel once the wire is removed. The towel should be long enough to reach the middle of the label on the bottle. Hold the side of the cork with your palm and fingers and keep your thumb on the top in case it goes. With your other hand, hold onto the bottle at the label. Seccure the towel so it doesn't slip off.
-
Step 4
Turn the bottle, but not the cork. Turn it slowly until you hear a small pop. With this method, your champagne won't foam up out of the bottle and all over your floor.
-
Step 5
Pour champagne into a tall, fluted glass. Pour only two fingers' worth and wait for it to settle. When it stops foaming, fill the glass about two-thirds of the way. Return your bottle to the ice bucket when you're finished pouring rounds for everyone.
-
Step 6
Hold your glass by the stem only. This is awkward, but it keeps your hands from warming the champagne.
