Article: Non-vintage champagne contains a blend of wine from at least 2 harvest years, while vintage champagne is made from the grapes of just one year's harvest. You can distinguish these two types of champagne by looking at their labels. Non-vintage champagne labels do not have a harvest year. Vintage champagne bottles clearly indicate the year that it was harvested. You can also distinguish vintage and non-vintage champagne by their prices. Because vintage champagnes are only made a few times a decade, they are typically more expensive than non-vintage champagnes. Non-vintage champagne is served best at a slightly chilled temperature. To keep it at its ideal temperature range, put the bottle in the refrigerator for approximately 4 hours. If you're in a hurry, you can put it in the freezer for 15 minutes or in an ice bucket for 20 minutes. Touch both the neck and the body to ensure that the temperature is even throughout the body before serving. If the champagne is too warm or too cold, you may miss out of some of the flavors. Vintage champagne is best served at a slightly warmer temperature than non-vintage champagne. Keep it in the refrigerator for at least 3 hours, in the freezer for 10, or 15 minutes in an ice bucket.. Vintage champagne is very delicate, so try to maintain the ideal temperature. The liquid will shock the taste buds if it is too cold.
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Identify whether your champagne is vintage or non-vintage. Chill non-vintage champagne for 4 hours between 46.6 and 50 °F (8.1 and 10.0 °C). Keep vintage champagne between 50 and 53.6 °F (10.0 and 12.0 °C).