Just to make sure you get it right, lets spell it out now:
Chill the Champagne to 45°F, usually three hours in the refrigerator or 30 minutes in an ice bucket (silver or pewter look the nicest). Cut the foil and remove.
Wrap a towel around the bottle; this will help to keep the cork from flying away and to catch any Champagne that might spill. Hold the neck of the bottle while securing the top of the cork with your thumb.
Twist off the cage; it takes about six turns to undo it. Remove the wire cage while you are still holding the cork. Hold the bottle at a 45 angle. Hold the cork with one hand and the bottom of the bottle with the other; turn the bottle (not the cork) slowly and carefully. Release the cork gently, and pour the Champagne.
Use flute glasses that focus the aroma, rather than coupes.
Pour the Champagne down the side of the glass to give the champagne fewer "head bubbles."
Don't shake the bottle; it increases the internal pressure and the Champagne will have less "fizz" when you serve it.
Of course for the truely stylish, you can open it with a sword: hit the glass ring at the top of the bottle below the cork and the weakest point of the bottle seam - NOT for beginners!
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