For champagne Scientists across the world agree that the best serving temperature for sparkling wines is 4C(39F).

1. Chill it

 Warm champagne will potentially spill when you uncork the bottle, so chill it in a bucket filled with ice for 15 to 20 minutes.


2. Loosen the cage

To remove the cork form champagne bottle, carefully unhinge the wire cage from the cork top, while always holding one hand atop the cork as a precaution – without the cage, the cork might pop out on its own due to the highly pressurised wine inside, so don’t be distracted when removing the wire, and point the bottle top away from people and breakable objects.

3. Grip the bottle and turn

With your dominant hand, grip the body of the champagne bottle. With your other hand, grab the mushroom top end of the cork so it is resting in the palm of your hand. Once you’ve got a good grip, place the base of the bottle at a 45 degree angle against your hip for support.  just like in the movies

Begin turning the bottle back and forth with your dominant hand while still keeping a firm grip on the cork with the other. Continue with this, slowly releasing the pressure of your hand on top of the cork as it begins to turn.

4. Point the bottle away from you

Now, instead of twisting out the cork, try twisting the bottle instead to gain the most control over how the cork will finally emerge. When the cork starts poking out of the bottle, you actually push down on it gently, so the cork will emerge slowly, gently, and with a hiss instead of a pop.

5. Enjoy your drink

If you come across an especially stubborn Champagne cork, run the bottle neck under warm water for three to five minutes.

This sudden heat should agitate the carbonation inside the top of the bottle enough to want to push out the cork faster.

It’s a similar effect to shaking up a can of soda!