Everything the good bottle deserves, except the bottle.

Chill to the right temperature

Too warm and wine tastes flat, too cold and the aromas hide. A bucket or a frozen cooler sleeve gets the bottle there and keeps it there.

Open it like a sommelier

Cut the foil below the lip, twist the corkscrew in until one turn is still showing, then lever the cork out in two easy steps.

Six half-turns loosen the cage. Hold the cork, turn the bottle at 45 degrees and let it out with a soft sigh, not a bang: there are around 5 to 6 bar of pressure inside.

Pour to the line

Hold to pour and let go on the line. Space in the glass lets the aromas gather, and a pourer or drip ring keeps the tablecloth clean.

Keep the rest

A stopper or a silicone bottle top seals the bottle, so the rest is ready for another evening. Now raise a glass.

Bubbles fade fast once the cork is out, so pour for everyone and enjoy it while it sparkles. Now raise a glass.