Champagne is not generally a wine to keep. It is not meant to be aged at the consumers place but in the cellars of the producer, while it still has its lees. Nevertheless, it can be store several years, an average from 2 to 5. The optimum storage time depends upon various factors, the main one being the quality of the wines blended and how long it aged with the lees.
The longer a champagne has been aged in the producer’s cellars, the longer you’ll be able to store it, as long as the bottles are store lying on their side, in a cool, dry place, away from light. The best remains, of course, a cellar at between 10 and 15 degrees celsius.
Champagne should be enjoyed at a temperature between 8 and 10°C. You can chill it in an ice bucket filled with water and ice for half an hour. Alternatively, you can place the bottle a few hours at the bottom of your fridge and then in a bucket. To open a bottle of champagne, start by releasing the cork from the foil and loosen the cage. Be sure to hold the cork firmly. It helps to use a towel to give you a better grip. Point the bottle at an angle away from you (and everyone else!) and gently turn the cork. Do not pull the cork. Hold it firmly and let the pressure do the work. If you do want a bang, let the cork fry but take care where it goes. Avoid lights, ornaments and other people ! For Champagne, flute glasses are the best as they concentrate its ‘nose’ and aromas and show off the bubbles which will last longer. If you do not want to have all the bottle, seal it with a hermetic cork and put it back in the fridge. Anecdotes about using a silver spoon are just that – forget it ! Remember that detergents knock out the bubbles, so do use just hot water to clean your glasses. CHEERS !!!