Champagne goes hand-in-hand with decadence and celebration. But how do you get the most out of a bottle of bubbly? Wine expert Rob Parker has the answers

A bottle of fizz lends an air of festivity to any occasion, but even the most prestigious tipple can fall flat when served warm in a plastic cup. By following these simple rules however, you can make an average bottle taste superb and ensure that your best vintage is sublime.

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Temperature: Serving champagne at the correct temperature is vital. If it's too warm, even the best champagne will taste searingly acidic and 'flabby.' If it's too cold, it will lose so many of its subtle flavours, you may as well be drinking an alcopop. The recommended temperature is between 7c and 11c. So don't leave it over night in the fridge (3c - 4c) or serve it straight from the shelf (20c.). Thirty minutes in an ice bucket is ideal.

Glasses: The tall thin flutes are best, as the shape helps the wine retain its fizz. The flat-bottomed, martini style glass is almost the worst possible shape. The large surface area means that the bubbles dissipate more quickly. The only advantage they have is that their shape was originally cast from Marie Annetoinette's left breast (left, because it was closer to her heart). So, even if your champagne falls flat at least you have some cocktail party patter to keep the conversation sparkling.

To lay-down or guzzle down? Most Non Vintage champagnes (champagnes without a year on the label) are ready to drink when purchased. Vintage champagnes tend to need around 10 years in the bottle to be tasted at their best.

How much?: There are about six flutes to one bottle.

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