What is the ideal temperature to serve champagne?
The ideal temperature for serving champagne is generally between 8°C and 10°C. Here are some details:
- For brut and extra-brut champagnes, served as an aperitif, the ideal temperature is between 8°C and 10°C.
- For vintage champagnes, rosés and prestige cuvées, served during the meal, the temperature can be higher, between 10°C and 12°C, or even 11°C and 13°C for certain cuvées, in order to reveal their rich and complex aromas.
- Below 8°C, the champagne is too cold, which has an anesthetic effect on the taste buds and limits aromatic perception.
- Above 10°C, the champagne may seem heavier and less lively.
To cool half a bottle, the best thing is to place it in a bucket filled with water and ice for 20-30 minutes. You can also put it in the refrigerator lying down for about 4 hours. But you should absolutely avoid cooling it in the freezer.
Find the Champagne Brut - Platine Premier Cru - Nicolas Maillart , the Champagne Drappier Rosé de Saignée and the Champagne Drappier Carte d'Or in half-bottle.
Dare to try half-bottle wine! 
