Champagne freezes at a slightly lower temperature than water, or between 15 and 22 degrees Fahrenheit. Freezing champagne is not recommended, as doing so can cause the champagne's bottle to explode, and freezing it can ruin the quality of the wine itself. The freezing point of champagne and other wines is lower than that of water because the composition of the liquid is a combination of water and alcohol.
Champagne is more sensitive to changes in temperature than other types of wines. Because of this, it is recommended that bottles of champagne be stored at a constant temperature of 40 to 60 degrees F. To chill champagne prior to serving, place the bottle in the refrigerator for a few hours or the freezer for no longer than 15 minutes. Alternately, place the bottle in a bucket of half water and ice for 20 minutes prior to serving.