Ready to pop?

Choose, store, open and pour bubbly like this

and full-bodied, with flavours and aromas reminiscent of toast, brioche, nuts and biscuit.

Most Champagnes and MCCs are made with a blend of the traditional grapes Pinot Noir and Pinot Meunier (black) and Chardonnay (white). When a wine is made from Chardonnay only, it’s labelled a Blanc de Blancs (white from white). If the label states Blanc de Noirs (white from black), the wine is made using black grapes only. a long-term plan. The cork is likely to dry out in the dry, cold atmosphere, causing gas to escape and allowing aromas in.

Plus, regular opening and closing of the fridge door exposes the bottle to light. When you’re ready to chill your bottle, don’t place it in the door of the fridge. Constant opening and closing of the door will disturb the bubbles. And, whatever you do, never chill bubbly in the freezer – sudden, extreme temperature changes make the wine less flavourful. If you can’t wait, rather put the bottle in a bucket filled with ice sprinkled with rock salt to accelerate melting. Your bottle should be nice and chilled in around 20 minutes.

Should you store bubbles upright? In the fridge? Is popping the cork advisable? Michelle Coburn shares her extensive knowledge (plus a genius quick chilling trick) to help you maximise your MCC