1) Not chilling the bottle enough
champagne.fr” target=”_blank”>Champagne is synonymous with celebration, luxury, and conviviality. Yet, one clumsy gesture is enough to spoil the magic: a cork popping out too quickly, overflowing bubbles, failed service… Here are the 10 most common mistakes when opening a bottle of Champagne, along with our sommelier’s advice to avoid them.
Too warm a Champagne foams on opening and loses finesse. The ideal temperature is between 8 and 10 °C.
2) Opening the bottle abruptly
The famous “pop” impresses, but it makes you lose bubbles and increases the risk of accidents. Opening must be slow and silent, like a sigh.
3) Completely removing the wire cage
A common mistake: loosening the wire cage (6 half-turns) but keeping it on the cork. It serves as a safety and grip.
4) Not tilting the bottle
A bottle opened vertically foams more. Tilt it to 45° for a smooth release.
5) Holding the cork instead of the bottle
The golden rule: hold the cork still and gently turn the bottle.
6) Filling glasses to the brim
A glass of Champagne should be filled to two-thirds maximum to appreciate the aromas and observe the bubbles.
7) Using a narrow flute
The flute preserves effervescence but blocks aromas. Prefer a tulip glass or a small white wine glass.
8) Serving too quickly
A rough service makes the wine foam and alters its texture. Pour in two stages, along the side of the glass.
9) Not letting the bottle rest after transport
After transporting, a bottle must rest 12 to 24 hours to avoid a “volcano” effect on opening.
10) Sabrage without caution
Spectacular but dangerous, sabrage weakens the glass. Reserve it for special occasions, and in a safe environment.
👉 For a perfect experience, discover our best-seller: Champagne Bollinger Spécial Cuvée Brut
FAQ – Opening a bottle of Champagne
.pec-faq{max-width:900px;margin:2rem auto;font-family:inherit}
.pec-faq details{border:1px solid #e9e9e9;border-radius:14px;background:#fff;overflow:hidden;margin:.75rem 0}
.pec-faq summary{display:flex;align-items:center;gap:.75rem;cursor:pointer;padding:1rem 1.1rem;
list-style:none;font-weight:600}
.pec-faq summary::-webkit-details-marker{display:none}
.pec-faq summary::after{
content:””; margin-left:auto; width:10px; height:10px; border-right:2px solid #111; border-bottom:2px solid #111;
transform:rotate(-45deg); transition:transform .2s ease
}
.pec-faq details[open] summary::after{transform:rotate(45deg)}
.pec-faq .answer{padding:0 1.1rem 1rem 1.1rem; color:#222; line-height:1.65}
@media (prefers-reduced-motion: reduce){
.pec-faq summary::after{transition:none}
}
At what ideal temperature should Champagne be opened?
Between 8 and 10 °C: warmer, the foam overflows and bubbles dissipate; colder, the aromas freeze.
Chill for 20 minutes in a bucket (50% water / 50% ice) or 3–4 hours in the fridge.
Should the wire cage be removed completely?
No. Loosen 6 half-turns and keep the wire cage on the cork until opening: it is your safety and your “grip.”
How to prevent excessive foaming?
Bottle tilted at 45°, silent opening, then pour in two stages along the side.
Let the foam settle, fill to ¾ of the glass.
Flute or tulip glass?
The flute keeps effervescence but restricts the nose. Prefer a tulip glass (or small white wine glass) to express aromas and bubble texture.
Can I safely perform sabrage?
Sabrage is spectacular but risky (glass, projection). If you attempt it: outdoors, with goggles, very cold bottle,
never facing someone. For taste, a silent opening is better.
How long to wait after transport?
Ideally 12–24 hours upright. At minimum 2–3 hours. In emergency: 20 min in ice bucket + 10 min rest before opening.
document.addEventListener(‘DOMContentLoaded’, function(){
const acc = document.querySelectorAll(‘.pec-faq details’);
acc.forEach(d => d.addEventListener(‘toggle’, () => {
if(d.open){ acc.forEach(o => { if(o!==d) o.open=false; }); }
}));
});
{
“@context”:”https://schema.org”,
“@type”:”FAQPage”,
“mainEntity”:[
{“@type”:”Question”,”name”:”At what ideal temperature should Champagne be opened?”,
“acceptedAnswer”:{“@type”:”Answer”,”text”:”Between 8 and 10 °C: warmer, foam overflows; colder, aromas freeze. Chill 20 min in a bucket (50 % water / 50 % ice) or 3–4 h in the fridge.”}},
{“@type”:”Question”,”name”:”Should the wire cage be removed completely?”,
“acceptedAnswer”:{“@type”:”Answer”,”text”:”No. Loosen 6 half-turns and keep the wire cage on the cork until opening: safety and better grip.”}},
{“@type”:”Question”,”name”:”How to prevent excessive foaming?”,
“acceptedAnswer”:{“@type”:”Answer”,”text”:”Bottle at 45°, silent opening, pour in two stages along the side, fill to ¾ of the glass.”}},
{“@type”:”Question”,”name”:”Flute or tulip glass?”,
“acceptedAnswer”:{“@type”:”Answer”,”text”:”Prefer a tulip glass (or small white wine glass) to express aromas and bubble texture.”}},
{“@type”:”Question”,”name”:”Can I safely perform sabrage?”,
“acceptedAnswer”:{“@type”:”Answer”,”text”:”Sabrage is risky. If you attempt it: outdoors, goggles, very cold bottle, never facing someone. For taste, silent opening is better.”}},
{“@type”:”Question”,”name”:”How long to wait after transport?”,
“acceptedAnswer”:{“@type”:”Answer”,”text”:”Ideally 12–24 h upright; minimum 2–3 h. In emergency: 20 min in ice bucket then 10 min rest before opening.”}}
]
}
