Don’t serve it straight from the fridge Unless you prefer your champagne really cold, take the bottle out of the fridge 10 minutes before serving – the taste and aroma will be stunted if it's too cold. Traditionally served with desserts, and particularly fruit desserts, especially ones made with red fruits, but can also be served as a nice accompaniment to fish grilled on a plancha and grilled shellfish. Once opened, it's best to drink champagne within three to five days; after this it might lose its fizz. You may have heard that a wad of kitchen paper or a teaspoon in the bottle can help retain bubbles but, according to our experts, neither of these methods are particularly effective. The year’s Champagne Masters saw a record number of Golds and Masters awarded, with vintage expressions proving the high point in terms of price-quality ratio. The Champagne Masters is a competition created and run by the drinks business, and is an extension of its successful Masters series for grape varieties, such as Chardonnay and Pinot Noir, as well as regions like Rioja and Tuscany. The competition is exclusively for Champagne, and the entries were judged using Schott Zwiesel Cru Classic glasses supplied by Sensible Wine Services. The top wines were awarded Gold, Silver or Bronze medals according to their result, and those expressions that stood out as being outstanding received the ultimate accolade – the title of Champagne Master.

A vigorous and lively wine, ideal as an aperitif. With a meal, it is a perfect accompaniment to seafood and white meats. Blue Top (non-vintage) – The primary House champagne. ( Composition: 70% Pinot Noir, 20% Chardonnay, 10% Pinot Meunier.) Follow our tips for chilling your champagne to serve it at the right temperature and you'll be rewarded with the best of the flavour – and your bubbly won't end up all over the floor: Elegant and fresh with aromas of small red fruits such as raspberries and cherries, and a hint of spice on the finish.

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Treasure bubbles to the surface". The Australian. News Limited. 18 July 2010 . Retrieved 18 July 2010. Consider sweetness Dry champagne is easier to match with food. Sweeter wine such as prosecco is best served without food. We asked a panel of independent wine experts to blind-taste a selection of champagnes to uncover the best supermarket bubbly. Serve with cheese Champagne pairs well with most types of cheese, particularly creamier cheeses. Champagne and comté is a classic pairing. For the most part, the standard of Brut NV being made today is excellent. A product of better viticulture and pressing, cleaner juices and more reserve wines, not forgetting longer times spent ageing on and off the lees, and improved bottling procedures, along with lower dosages, Brut NV today tends to mix depth and complexity with precision. At their best, these are layered wines, with honeyed notes, along with fresh fruit, and nutty, bready interest, along with dry and bright edge, ensuring that they serve that aperitif moment – for which they are crafted – brilliantly.

Live well, eat better and stay healthy – sign up to our free monthly Food & Health newsletter for the latest insights delivered straight to your inboxSam Caporn – Master of Wine, consultant, speaker, writer and co-chair of the International Wine Challenge If you like it hot, serve with spice Fizz accentuates chilli, so a glass of champagne pairs well with hot, spicy dishes. Plan ahead Put your champagne in the fridge for at least two hours before you plan to serve it. If you’re chilling lots of bottles at once, or have a very full fridge, you’ll need longer. Supermarket Christmas food 2023 – from starters and sides to desserts and sweet treats, we've rounded up special festive food from supermarkets including Aldi, Co-op, M&S and more