‘A woman should never be seen eating and drinking, unless it be lobster salad and champagne, the only true feminine and becoming viands.’
Lord Byron

Open the bottle gently without shaking to avoid spraying the champagne everywhere like a triumphant Formula One driver. Peel off the foil and remove the ‘cage’ that keeps the cork in place. Ease the cork off by keeping a light hold on it while twisting the bottle slowly – you’re aiming for a gentle sigh, not a loud pop. Pour into proper champagne flutes, which can be filled up to the top. The tall narrow shape of the glass will preserve the bubbles. Hold it at the stem so your warm hands don’t affect the temperature of the champagne. Champagne should be served chilled, so sit an opened bottle in an ice bucket in-between refills.

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