quote:Originally posted by redwine&redsox:
Hey, Teacher...at what temperature does champagne freeze?
Short of freezing a bottle of bubbly myself, here are some temperature points I found online:
Crystals begin to form: -4C/25F
For making sorbet: -22C/-8F
Ideal serving temp: 7C/45F
Let the games begin, but be careful to point the top of the bottle away from people when popping the cork. The pressure inside a bottle of bubbly is about 4-5 atmospheres/80-90psi at 20C/68F, or about 3x the pressure in your car tires (unless it's an exceptionally hot day in Texas).