The Art of Tasting

In order to taste Veuve Clicquot champagne, as with all fine wines, a certain ritual must be followed: champagne must be kept at between 10 and 12°C, away from light and interfering odours, and served at the table at around 8°C (that means chilled, but not icy), to be tasted at between 9 and 10°C. If the temperature is too low, it will prevent the development of aromas. Mature champagne wines must be tasted at a slightly higher temperature.


The best way of chilling champagne is by using an ice bucket half-filled with water and ice. Leaving the bottle in for twenty minutes will be enough. For the best tasting experience, an open flute is recommended, whose shape allows the aromas to express themselves and for the sparkle to reach its full potential.