Should champagne be served chilled or room temp?

Here's why:

* Optimal Flavor: Chilling champagne enhances its flavors and aromas. When chilled, the delicate bubbles are more pronounced, and the fruitiness and acidity are better balanced.

* Reduced Carbonation: As champagne warms, the carbonation dissipates, resulting in a flat taste and less enjoyable experience.

* Sensory Experience: The crisp and refreshing coolness of chilled champagne adds to the overall sensory experience, making it more enjoyable to drink.

Recommended Serving Temperature:

* 45-50°F (7-10°C) is the ideal temperature for serving most champagnes.

Tips for Chilling Champagne:

* Refrigerator: Chill for at least 2 hours or up to 24 hours.

* Ice Bucket: Fill an ice bucket with ice water and add champagne for 30-45 minutes.

* Ice Bath: Place a bottle of champagne in a bath of ice and water for 15-20 minutes.

Note: Some people prefer to serve certain champagnes slightly warmer, especially vintage champagnes or those with a more complex flavor profile. However, it's generally best to serve champagne chilled for the optimal drinking experience.