Alton Brown...With Champagne

Is there anyone out there that doesn't love Alton Brown? Anyone who doesn't secretly love his zany ways, enthusiasm, and zest for applying science to all things food? Well I've always loved the guy. I guess you can say he has been like a father to me. He's taught me how to brighten up cheap champagne by adding easily made orange ice cubes. Because no champagne should ever go to waste.
He taught me that bubbly should always be served between 43 and 48 degrees Fahrenheit, a thermal state best obtained by placing the bottle in a bucket containing equal portions of ice and water for one half hour. And last but certainly not least, I've learned, from his wealth of knowledge, the correct way to uncork. Yes there is a way to do it without exploding the bottle, hitting your friend in the face, and spilling it all over yourself. That's not to say, I don't, sometimes, do it that way anyway. But there is a time and a place for everything.
That, I learned on my own.