Should Champagne Be Cold?

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).

Should I refrigerate Champagne?

Before serving Champagne, it does indeed need to be chilled. The optimum serving temperature for Champagne is between 8°C-10°C. ... Never chill Champagne in the freezer as it will kill the bubbles and general over-chilling will mean that the wine is too cold to release its aromas and flavours.

Why is Champagne always served chilled?

To properly serve Champagne, one must thoroughly chill it before popping the cork to insure the maximum amount of carbon dioxide (CO2 or “the bubbles”) is retained by the beverage as opening a bottle that is at 55°F results in rapid loss of carbon dioxide and flat Champagne. The essence of Champagne are the bubbles.