You may be "poppin' corks like fireworks," but are you actually up to speed on the finer points of Champagne consumption? Do your friends cower when you start to open a bottle, for fear of once again being blasted by an airborne cork? Is half the bottle leaking on the counter because you've overpoured? Do your bottles tend to go from fizzy to flat in no time?
Before you reach for that Dom, or, say, decide to pour a $20,000 bottle into the hot tub, take a moment to brush up on your bubbly skills. We reached out to two experts — Françoise Peretti, director of the Champagne Bureau U.K., and head sommelier Julia Oudill of London's Compagnie des Vins Surnaturels — for their expert tips on serving and enjoying the fizzy stuff. For instance, did you know that each muselet (the twisty bit that encases the cork) has six turns? Or that ice and water are more effective at chilling a bottle than the fridge?
Read on for more fun facts and pointers. The only way to celebrate this newfound knowledge is, of course, sipping some champers. Just think of it as an opportunity to perfect your new techniques.