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For as long as Champagne wines have existed, it has been the custom to bring them to the table in ice buckets or coolers to make sure they are served at the right temperature.
Experience shows that ideal serving temperature is 8-10 °C (47-50°F).
Below that temperature the wine is too cold making aromas harder to detect.
Above 10°C (50°F) the wines appear "heavier" and less bright.
The two preferred methods are:
Experience has shown that the ideal temperature to serve Champagne is 8-10°C (47-50°F).
Any colder and the Champagne will numb the taste buds.
Under no circumstances chill a bottle of Champagne in the freezer; and never serve it in pre-chilled glasses (or you will lose some of the sparkle).