Ask The ChampagneSommelier: How Warm Can Champagne Get Before It’s Ruined?

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Björnstierne Antonsson

We get a lot of questions on different topics about champagne. TheChampagneSommelier answers Your champagne questions. [read the full champagne story]

Estimated reading time: 2 minutes

Champagne, like other wines, is sensitive to temperature and can be negatively affected if exposed to high temperatures.

Here are some guidelines regarding the temperature range to preserve the quality of Champagne:

  1. Storage Temperature: When storing Champagne, it is important to keep it in a cool and consistent environment. Ideally, Champagne should be stored between 50°F (10°C) and 55°F (13°C). Fluctuations in temperature can cause the wine to expand and contract, potentially leading to leakage or damage to the cork seal.
  2. Serving Temperature: Champagne is typically best enjoyed when served chilled. The recommended serving temperature for most non-vintage Champagne is between 45°F (7°C) and 50°F (10°C), while vintage Champagnes can be served slightly warmer, around 50°F (10°C) to 55°F (13°C). Cooling the Champagne too much can dull its flavors and aromas, while serving it too warm can accelerate the release of carbonation and diminish its overall quality.
  3. Avoiding High Temperatures: Champagne should be protected from prolonged exposure to high temperatures, as it can lead to heat damage and spoil the wine. Generally, it is best to avoid storing or exposing Champagne to temperatures above 70°F (21°C) for an extended period. High temperatures can cause the wine to age prematurely, leading to oxidative effects, loss of freshness, and potential flavor alterations.

It’s worth noting that rapid temperature changes can also be detrimental to Champagne, so it is recommended to handle the bottles with care and avoid subjecting them to drastic shifts in temperature. By storing and serving Champagne within the appropriate temperature range, you can help preserve its effervescence, delicate flavors, and overall quality.

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