Okay so if you saw a sommelier in a restaurant pouring your Champagne out as if it was a beer, you may be a tad worried of his/her skills, but fret not – a study by the Journal of Agricultural and Food Chemistry has shown that this is the perfect way to pour Champagne in order to keep the fizz longer. This requires simply holding the glass on an angle when pouring that gorgeous nectar out of the bottle instead of pouring it straight into the glass and waiting for the mousse to die down to top it up.
Research also shows that serving Champagne at a much lower temperature also helps to preserve that much-anticipated fizz. Ideally this temperate is around 4-7 degrees Celsius which is equivalent to about half an hour in an ice bucket or 3-4 hours in the fridge.
So there you have it – and just remember that a Champagne cork is neither your date’s best friend nor your faces, so make sure you aim that bad boy in the opposite direction.