It takes a skilled grip to open a bottle of champagne. Unlike wine, there are no tools of the trade, no go-to professional corkscrew or fool-proof gadget so you don't botch it.

What we want to hear is a graceful hiss rather than a loud pop, which unfortunately leads to a gush of foam, spilt bubbles and disappointment.

With an "exceptional" harvest on the cards, according to the critics, here's how to ensure you get the bottle popping right...

1. Don't serve it warm: make sure the bottle is perfectly chilled. The ideal temperature for serving champagne is 8-10°C.

2. Don't rely on the tab to open the foil: sometimes the tab on the foil doesn't pull back and gets messy when you try to peel it off. Instead, reach for back-up and use a blade to remove the foil covering the cork, to create a clean line.

3. Don't take the wire cage off: the cage keeps the cork in place, so it's important to keep your thumb on it while you loosen the cage but don't remove it. From the moment the cage is released, there's always the chance the cork could go flying, so don't point the bottle at anyone and keep it at a 45-degree angle.

4. Don't twist the cork, twist the bottle: once cage is loosened, with one hand on the cork and the other firmly on the bottle, start to rotate the base of the bottle while keeping a tight hold on the cork and cage. Keep twisting until the cork starts to ease out gently with the bottle pressure.

5. Don't wave the bottle in the air: once you've popped the cork, keep the bottle at a 45-degree angle for a couple of seconds so the fizz doesn't spray all over the place.

6. Don't serve it in a flute: an elegant crystal flute may look the part, but any sommelier will tell you sparkling wine tastes better in a white wine glass.