To Pop or Not To Pop. That is the question!
September 10, 2015
How to Open Champagne By Paul Kalemkiarian December 1983 Champagne should be served at a temperature of about 45° F. which can be achieved best by gradually chilling overnight in the refrigerator. However if time is a factor, a minimum of three hours in the refrigerator or thirty minutes in the freezer immediately before serving… read more »