According to Michael, resting a bottle on its side keeps the cork wet, which reduces how much air gets to the wine and spoiling it. He also recommends storing it away from bright light and at a consistent temperature no higher than 16-18°C.

Developed in the early 1700s, the Champagne flute has a stem to hold the drink without affecting the temperature. Sommeliers and wine experts now agree a tall, wider tulip shaped glass is a better option, enough room for the bubbles and aromas to develop and a tapered rim to concentrate and trap the precious bouquet. Try a white wine glass next time you pop open a bottle and see if you can taste the difference.

There are two recognised ways to pour Champagne to avoid the bubbles foaming up and out of the glass, says Michael. The first is to pour a little Champagne into an upright flute to ‘wet’ the glass, allow the bubbles to settle and then top up to around three-quarters full. The other method is to hold the glass at a 45° angle and pour down the side.

“Sadly a teaspoon in the bottle does not work,” Michael tells us. “If you have left over Champagne… get a cork or stopper in the bottle ASAP [and] put it in the fridge [where] it should remain fresh for 3-5 days.” Otherwise, plastic wrap and a rubber band can do the trick, but this should be a last resort.

Marylin Monroe once took a bath in Champagne. It took 350 bottles to fill the tub. Feel free to throw this into conversation the next time you pop a bottle.

To retain the maximum amount of bubbles, this is how Michael suggests you should open a bottle of Champagne. Remove the foil, unwind the wire cage or muselet (6 half twists), point the bottle away from yourself, hold the cork with one hand and firmly twist the base of the bottle with the other. He advises to keep an ear out for the sound the bottle makes when opening, “the cork should release with a delicate fizz.”

Michael recommends asking advice from wine merchants instead of just sticking to bigger Champagne houses. “Your wine merchant can show you a great range of Champagnes from brands like Champagne Duperrey that offer exceptional flavour and quality at incredible value.”

The shallow, broad-bowled Champagne glass is called a coupe. A popular myth states it was modelled on the breast of Marie Antoinette.

Made famous by Napoleon’s armies when celebrating victories, you slide the blunt edge of a sabre up the neck to break the top away, containing the cork and muselet, at the lip.

Scientist and engineer Bill Lembeck calculated there to be 49 million bubbles in a bottle of cold Champagne. Now you’ve got your fill of Champagne tips and facts, find a reason to celebrate this weekend and toast to the small things in life. Still thirsty for more? Why not check out 5 facts about the history of Champagne you’ll want to share at your next dinner party or read about a day in the life of winemaker Christophe Rapeneau, the fourth-generation winemaker at Champagne Duperrey. This gallery is brought to you by Champagne Duperrey, discover the range at Dan Murphy’s and BWS.