Serving Champagne is a ritual that demands respect for the bubbles. Always ensure your bottle is chilled to between 8 and 10 degrees Celsius. This temperature range allows the delicate red fruit aromas to shine without being masked by the cold.
When pouring, hold the bottle by the base rather than the neck. This provides better control and looks more elegant. Pour a small amount first to let the mousse settle, then fill the glass to about two-thirds full to allow the bouquet to develop.
Use a tulip-shaped glass rather than a traditional flute. The wider bowl allows the complex aromas of the Pinot Noir to breathe, significantly enhancing your tasting experience.