another champagne question

I've heard both ways --- that it's okay, and that you should never, ever unchill a champagne (or white for that matter). Fact is, I've never had a problem doing so but I try not to if I can help it.

Depends where you are and what the ambient temperature is - we had a bottle of Cremant de Bourgogne on Sunday that was at room temperature (late Autumn in England is chilly, but certainly not cold), and it was absolutely delicious.

My father-in-law had been talking about chilling the flavour out of champagne, so it can be used as a trick if you're serving something less than great.

Then again, ice cold champagne on a Summer afternoon (preferably with strawberries) is absolutely wonderful...

Cheers, Andrew

ok, thanks guys.. didn't want to ruin some good bottles, so I suppose it remains in the fridge.

ciao