How to Pop a Champagne🍾

There’s something timelessly elegant about opening a bottle of Champagne – the gentle sigh of the cork, the sparkle in the glass, and the promise of indulgence. While it may feel a little fancy, opening Champagne is easier than you think, and when paired with oysters and caviar, it’s a sensory experience worth savouring.

Here’s a quick how-to for popping like a pro and pairing like a connoisseur:

Step 1: Chill the Champagne

Before anything else, make sure your bottle is properly chilled around 7–9°C is ideal. Too warm, and you’ll risk foam and overflow. Pop it in the fridge for a few hours or on ice for at least 30 minutes before serving.

Step 2: Remove the Foil & Cage

Carefully peel back the foil and loosen the wire cage but always keep your thumb firmly on the cork to prevent any surprise pops.

Step 3: Twist the Bottle, Not the Cork

Hold the cork gently and twist the base of the bottle. You’re not looking for a dramatic pop, a soft sigh means the bottle has opened smoothly, preserving those precious bubbles.

Pair It with Perfection

Now comes the indulgent part. Champagne’s bright acidity and effervescence make it the perfect match for:

• Freshly Shucked Oysters – the brininess dances beautifully with the crisp bubbles
  
• Caviar – Champagne cuts through the richness for a clean, luxurious finish
  

At our luxurious marble counter, enjoy Moët & Chandon Champagne perfectly served alongside the freshest oysters and premium caviar – all hand-selected for exceptional quality. Prefer to indulge at home? Stock up on some Moët & Chandon Champagne and bring the celebration to your own table.

📍Visit us at the Market Pavilion, Chadstone Shopping Centre
Raise a glass, take a seat, and let us elevate your day — one bubble at a time.