‘I drink champagne when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise I never touch it – unless I'm thirsty.’  Madam Lilly Bollinger

Champagne is best served cold at about 43 to 48°F (7°C). The smell and taste of champagne is said to be fully appreciated when served in this temperature range. 3 or 4 hours in the refrigerator will usually do the trick, or fill and ice bucket with one-half cold water and one-half ice for around 25 minutes. Never place it in the freezer and don’t store it in the fridge as it will get too cold and lose its bouquet.

Remove the foil or loosen it enough to remove the wire hood while keeping a finger or thumb over the cork just in case it pops out. Then ease the cork gently out by the cork in one hand and turning the bottle slowly. Hold it away from you and everyone else, at about a 45 degree angle. Make sure you are near the champagne glasses in case it bubbles out. The cork should not pop!

Now to pour your champagne: Wipe the neck of the bottle with a clean tea-towel and pour a little into each glass. Allow the froth to settle. Then go around and top the glasses up to about two-thirds of the glass so it doesn’t bubble over.

The correct way to pour a bottle of champagne is to hold the base firmly in one hand with your thumb in the dent in the bottom of the bottle (called the punt) and your fingers spread out along the barrel of the bottle.

Myth buster: You don’t have to drink the whole bottle of champagne at one sitting. You can purchase champagne stoppers. A good champagne stopper will keep your champagne for up to 4 days in the refrigerator.

Myth: Putting a silver spoon in the neck of the bottle retains the bubbles. It may work for a few hours, but it will go flat before the morning. It is fun though!

FYI: Champagne is ready to drink as soon as it leaves the champagne house. You may keep it for several years by maintaining cellar-like conditions. Keep it on its side, so that the cork doesn’t dry out, in a cool place without light.

‘I drink champagne when I win, to celebrate . . . and I drink champagne when I lose, to console myself.’ Napoleon Bonaparte