I recently bought a Moet Imperial Brut for a special occasion and since it's the first time I have anything to do with something of that quality instead of a cheap sparkling wine, I'd like to do everything properly so I've been doing my research for some time now and while it's obvious that it should be chilled before serving, whether using the freezer for that purpose is actually bad for the champagne's taste or if it's just an urban myth isn't so clear to me.
Basically all the sources claim that the preferable way to chill champagne is a bucket filled 50/50 with cold water and ice and say that it takes 15-20 minutes to chill the bottle in this scenario - yet, the freezer method, which they say would take 10-15 minutes, is presented as a big faux pas because it kills carbonation and thus some taste values - which is a bit peculiar considering those timeframes are... well... the same. So how come the ice/water bath is great and freezer is an eternal sin?
Is that really the case? Does using the freezer diminish the taste of the beverage?