Absolutely! To ensure the best flavor and greatest enjoyment from a bottle of champagne, it's important to chill it to the right temperature. While you may be tempted to simply stick your bottle of bubbly in the freezer and be done with it, doing so can actually take away some of its unique flavors.
The ideal temperature for champagne is between 45-48°F (7-9°C). This helps keep the aromas, freshness, and flavors balanced while also ensuring that the bubbles don't overpower other notes. Chilling a bottle too much will mask some of these subtleties while having an overly warm champagne will make them come across too strong – both detracting from your experience. That said, if you plan on drinking your champagne immediately after popping open the bottle, warming it slightly can help bring out more floral or fruity aromas and aromatics during tasting.
If you want to get technical about it: cooler temperatures will increase gas solubility since they decrease vapor pressure (which leads to more bubbles when poured); conversely higher temperatures will yield smaller sized bubbles as well as less effervescence – not something we’re typically looking for in our sparkling wines! Lastly chilling helps ensure that bubbly stays fizzy all night long - no one wants 'flat' Champagne!
So yes - chill your Champagne before serving - but don't go overboard with extreme cold temperatures either!