How you pour your beer is a personal choice depending on how much carbonation you like.
Champagne should be opened to preserve as much as possible, the cork should make a slight whoosh, not a boom, and nothing should come out of the bottle. This takes some practice. Pouring Champagne is more varied. I use a glass designed for chardonnay for obviously reasons, not a flute. I pour a small amount in each glass and then pour to bring up to a third of the volume and serve. This limits decarbonation.
The Champagne district makes a small amount of still wine, I've never had one. It probably tastes somewhat like Chablis. The carbonation is basically because the still wines from that area are not very good (it's to the north of nearly all wine grape growing regions).
Chablis is interesting to visit, not far from Paris. There is a discrete line you can see where the region starts and ends, across the line is pasture, mostly, and inside is grape vines (some of which is Petite Chablis). There is an outcropping of limestone that makes the region prized.
The growers worry that climate change may change their terroir and they can't move north to compensate.
