Chilled champagne (between 41 and 47 degrees Fahrenheit) is ideal, but if it's too cold, the flavors are masked.

From New Year's Eve or romantic evening out to a long-sought promotion at work, champagne is the drink we use to mark those special milestones in life. But many see champagne as being connected to snobbery and elitism, and may feel reluctant to serve it for fear of making some mistake. Truth be told, anyone can serve champagne with style and class. All it takes is knowing a few basic rules and making a little extra effort.

Wine expert Len Napolitano has loved wine since an early age. His writing on wine appears in many California newspapers, as well as in magazines, on the Internet and in a popular California Visitor's Guide. He is certified by Society of Wine Educators and the International Wine and Spirits Education Trust, and grows Syrah grapes on his property in Agoura Hills, Calif. Here he offers an expert guide to chilling, opening, and pouring champagne:

• Chill to 40 or 45 degrees.
  The first step is to make sure the champagne is chilled correctly. According to Napolitano, the best serving temperature is about 40 to 45 degrees Fahrenheit.
  
• Use an ice bucket.
  If you need to chill a bottle quickly, get a bucket, fill it with ice and water, and stick the bottle inside for about fifteen minutes. Never put a bottle of champagne in the freezer to get it cold, as it could explode.
  
• Turn the bottle, not the cork.
  Here's the trick to opening up a bottle of champagne: turn the bottle while holding the cork, rather than vice versa. Never use a corkscrew or cork pull like you would with an ordinary bottle of wine. The carbonation of the champagne creates pressure in the bottle that could send the cork flying across the room -- or into your eye.
  
• Save the bubbles for the glass.
  Remove the cork carefully; you want to hear a soft, muffled pop. The softer the pop, the more carbon dioxide you preserve. And since the carbon dioxide bubbles are what make champagne special, you don't want to waste them by spraying foam all over the place locker room style.
  
• Serve in a tall flute.
  Serve champagne in a tall flute or tulip shaped glass. Pour only about an ounce into a glass and then wait for the rise of the bubbles to subside. Pour again, filling the glass about two-thirds full. Return the bottle to the ice bucket until you serve again.
  
• Don't wait for a special occasion.
  Think about serving champagne on any occasion, not only for special events. It's perfect for the arrival of guests, as an aperitif, or even with fresh fruit for dessert.

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