1 Chill your bottle at four degrees before opening as, at this temperature, champagne and sparkling wine retain the most bubbles – you won’t have an explosion when you open it.

2 Hold the bottle firmly in one hand (in the region of the back label or on the base) and with the other loosen the metal casing. Keep one thumb on top of the cork at all times. With the bottle at a 45-degree angle, twist the bottle not the cork slowly so that the bottle opens with a hiss.

3 When pouring, grip the base of the bottle with all four fingers and thumb (the same grip as when she asks you to open a big jar). Hold the flute at a 45-degree angle so the champagne can slide in – pouring it directly into an upright glass destroys twice as many bubbles.