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How to serve champagne

When serving champagne beyond the ideal temperature – between 8-12°C, depending on the champagne – the foam is more likely to overflow. Serve like a pro every time by pouring your glass at a 135° angle (the glass should be slightly angled towards the bottle, which should be completely horizontal). Pour slowly and fill about a third of the glass. Take a few seconds to allow the froth to settle before topping up the glass, and you’re good to starting toasting!