Hold the bottle in one hand and, with the other, unwind the wiring that secures the cork. Slant the bottle slightly and hold the cork firmly while you twist the bottle in a rotational movement : the cork will loosen easily. Draw it out little by little so as to allow the gas to escape gently. Cleanse the rim of the bottle-neck with a table napkin, the pour a nip of Champagne into each of the glasses before pouring them twothirds full. Chilled but not icy cold, at a temperature of 6° to 8° centigrades (42° to 46° Fahrenheit). The ideal way of cooling a bottle of Champagne is to place it in an ice-bucket half full of water and ice. The refrigerator should only be used with caution : place the bottle in thye least chilled part of apparatus, but never in the freezer or ice compartment : the excessive cold could "break" the wine. Any glass with a stem that is fine, rare and exquisite like the Champagne itself, will be perfectly suitable. Tne bowl-shaped glass, rather clumsy and ill-adapted to Champagne, is to be ruled out. The glass preferred will be the traditional flute glass or, better still, the tulip or egg-shaped glass. CAUTION : - avoid using a "Champagne whisk" (or "mosser") whichs destroys years of care and attention in a few seconds, depriving the wine of one of its more sparkling qualities. - as the name on the label is my signature, please do not conceal it when wrapping the napking round the bottle.