Here is some advice for successful tasting :
- The champagne must be stored in a cool place at constant temperature (ideally between 10 and 12 degrees Celcius), sheltered from light, especially for the transparent bottles which are very sensitive to any type of light
- Use flutes rather than glasses
- Rince the flutes in very hot water and let them dry out. Do not put them in the dishwasher (if the flûte is too clean you will get fewer bubbles)
- Serve at a temperature between 6 and 8 degrees Celcius. Keep in the fridge a few hours before tasting, or put it 30 minutes before tasting in a champagne bucket with lots of ice cubes and a little water
- Open the bottle gently to avoid releasing too much gas
- Serve half a flute at a time to allow enough space for aromas to develop
