Champagne is ideally served cold at a temperature of 40-50°F. To quickly chill a bottle, either place it in the refrigerator for 3 hours or surround it with ice in a bucket for 30 minutes. Once you have opened the bottle, return it to a bucket of ice mixed with water to keep it chilled until you pour the next glass.  While you may think of flying corks and ear-shattering popping noises, Champagne is best opened in a way that allows for a slow release of pressure. First, remove the outer foil from around the neck and remove the wire cage around the cork. Holding the bottle at a 45-degree angle, place a towel over the cork and slowly twist the bottle. The pressure will gradually release to force out the cork gently.