Courtesy Wolfgang Puck

What exactly is the proper etiquette for opening and serving champagne?  No one knows the answer to this better than Wolfgang Puck. He’s the master at creating the perfect mood for any special occasion. Make sure you remember these tips to look like a pro.

If you’re popping the question this Valentine’s Day or raising your glass in celebration of a great quarter at work, savor more bubbly when you open your next bottle like a pro:

• Champagne should be served at 45° F. To achieve this quickly, allow your bottle to rest in a bucket of ice for at least 20 minutes.

• Towel dry the bottle completely, so it’s not slippery or wet.

• Gently score any foil, if present, and remove it with your fingers.

• Point the bottle away from any guests or breakables.

• Gently loosen the wire cage and remove it completely. Drape your towel over the top of the bottle and grip the bottle firmly.

• Slowly turn the bottle versus pulling the cork. Listen carefully for the sound of air escaping, signaling that the bottle is open.

• Opening the bottle slowly reduces the dramatic “pop” that many people associate with a party atmosphere, but doing so ensures more bubbles in your glass and better tasting champagne.

• To preserve the bubbles while pouring, tilt your champagne flute slightly and pour the liquid down the side of the glass like you would if you were pouring a beer.

• To keep your champagne chilled, avoid holding the glass by the bowl and use the stem instead. Enjoy!

                                                                                                                                                                                             – Wolfgang Puck

– The Gourmet Review