Typical etiquette deems that keeping your Champagne in the fridge prior to opening is the right way to go about things. But it seems that in some cases typical etiquette is doing your bubbles more harm than good.

Moet & Chandon wine quality manager Marie-Christine Osselin recently told the Huffington Post that keeping your champers in the fridge can be detrimental to the quality of your bubbles unless it is enjoyed near instantly. “If you’re planning to enjoy your bottle of Champagne (or sparkling wine) within three to four days of the purchase, it is fine to store the bottle in the refrigerator.”

These sentiments are echoed by Perrier-Jouet ambassador Chris Sheehy, who is slightly more laxe about refrigeration methods. “Short term storage in the fridge is fine (no longer than a few months…but really who leaves a bottle of champagne chilled in your fridge for more than a few days),” he says.

So, if you don’t plan on drinking your bottle soon-ish then it is best that you avoid the fridge. But why? “If it sits in the fridge for weeks, the cork can dry out due to no humidity. As corks dry out, the seal between the bottle and the cork loosen up and the Champagne will oxidise faster, changing its aromas.” Translated that means that your bubbles will change – and not in a good way.

The best way to serve Champagne can be a little complicated, but it’s a process that experts deem to be worth it. Store your Champagne in a cool, dark place (like a cellar) and 15 to 20 minutes before you want to drink it, move the bottle to a bucket filled with ice and a little water.

If you want to get really technical about it, different styles should ideally be served at different temperatures. Chris directs: “Blanc de Blancs like the Mumm de Cramant should be served at 8 to 10 degrees, NV like the Perrier Jouet Grand Brut at 10 to 12 degrees (many Australians however like to serve this a little colder), and Vintage and Prestige Cuvees like the Belle Époque should be between 12 and 13 degrees, to allow the aromas to open up a little more and show the true complexity of the wine.”