- Keep bottles horizontal in cool, dark place
- Champagne is more robust than people think
- Can age beautifully—vintage Champagne for decades
- Recently disgorged wines show differently
Serving
- Chill to 8-10°C (46-50°F)
- Tulip flutes or white wine glasses, not coupes
- Open gently—aim for sigh, not pop
- Pour slowly down side of glass
Food Pairing
Champagne's acidity makes it incredibly food-friendly:
- Oysters: Classic for good reason
- Fried foods: Bubbles cut richness
- Sushi: Especially Blanc de Blancs
- Cheese: Aged Comté with vintage Champagne
- Dessert: Demi-sec with fruit tarts
Value Hunting
- Look for NM producers' second labels
- Explore CM (cooperative) Champagnes
- Try growers from Côte des Bar
- Buy non-vintage and age yourself
- Consider cremant alternatives