The best way in my opinion is to have some bubbly chilled and ready to serve the guests as they arrive, You break the ice and make people feel welcome and special right away. Then, move on to wine after people are seated for the meal.
You can drink champagne any time from when you sit down until dessert.
Dry champagne will go best with everything except dessert, when you're better off with a sweeter champagne.
Best to serve it as a welcome drink upon arrival. If it's a sweet asti type, serve it at the end, else it can affect the flavour of the food you serve, and make it taste bitter.
Before as a toast.... After to celebrate...
Before, as an aperitif.
At what point would you order champagne during a meal, before, during afterwards? Thanks
