Storing & Serving Champagne
Champagne should be stored between 10c-15c in a cool, dry space away from sunlight and standing upright. A wine rack is an ideal storage device to this effect and they are easily available from Wine merchants and furniture stores.
On the day of serving, place the Champagne in a fridge for at least 2 hours before serving for the optimum taste. When serving your cooled Champagne, hold the bottle with a full hand and do not take it by the neck. Use a flute or tulip glass that has been polished and dried so that you can create micro fibres that ensure that the Champagne is bubbly and tasteful. Fill the required amount of glasses with a small amount so that it settles. After this, decant every glass two-thirds full with Champagne.
If you have some Champagne left over that you wish to retain, you can store it in a refrigerator for a few days provided you have a champagne stopper, which prevents oxidation.
When serving Champagne from bottles larger than a Magnum, use two hands; one hand on the bottom and the other supporting the neck of the bottle.
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