Champagne is usually hauled out for special occasions, such as a wedding, a promotion, or a new home. For 34-year-old health care investor Avik Roy, though, the drinking of Champagne has, itself, become a proper cause for celebration. Mr. Roy throws twice-yearly Champagne-drinking parties — not, he notes, “Champagne-tasting parties,” for which he says he has only disdain.

“At a tasting, you end up putting it in a spittoon,” Mr. Roy, who has been a host of Champagne-drinking parties for five years, said. “The way you get to know Champagne is by consuming it in a leisurely, enjoyable way.”

Guests had that opportunity at the most recent edition of the party, held Thursday in his penthouse apartment near Grand Central Terminal.

On this warm summer night, 147 bottles of Champagne were consumed from eight mid- to upper-level French chateaux offering non-vintage varieties. There was Billecart-Salmon (“a very popular Champagne in France that one doesn’t often see in the U.S.,” Mr. Roy said); Bollinger (“literarily interesting because it was James Bond’s favorite”); Dom Perignon (“straightforward”); Jacquesson (“not seen often here”); Laurent-Perrier; Moet & Chandon; Perrier-Jouet, and Pol Roger (“one of my favorites”).

Were Mr. Roy buying all this Champagne, he’d be an extravagant party-thrower. But, except for 12 bottles he had chilled in advance, the guests brought all of the bubbly.

He specified on the invitation which chateaux were permitted, and insisted that only those with a bottle in hand would be permitted to enter. He enforced the rule by hiring a female model to check in guests and their Champagne in the building’s lobby.

The eight Champagnes Mr. Roy selected were all ones he personally likes. He strived for a mix of chateaux that are easy to find and ones that people may not have tried. “I went for choices that are accessible, but also represent quality,” he said.

Selections last week ranged in price from $35 to $110. Some bottles he has received over the years have cost a great deal more. These — emptied out at his parties — are now displayed atop his bookshelves.

Mr. Roy hired two male models to pour the Champagne. “There are typically more women than men at these parties, and women deserve eye candy too,” Mr. Roy said.

All his guests deserved some food: 10 selections from Artisanal Cheese including Abbaye de Belloc, Bleu d’Auvergne, and Ibores.

“Cheese and Champagne is a really excellent combination because the acidity and carbonation of Champagne does quite a bit to contrast with the cheese,” Mr. Roy said.

Most guests weren’t paying all that much attention to their palates. “After 10 glasses, your taste buds aren’t going to be attuned to a lot of things,” Mr. Roy said. “But if you have something that you like, you tend to come back to it.”

Mr. Roy’s Champagne-drinking parties did originate in actual milestones. The winter party coincides with his birthday. It started when he turned 30 and asked guests to bring to his party a bottle of Champagne whose price was equal to or greater than his age. The rule still applies, but as is often the case in birthdays after 30, drinking Champagne, rather than aging, has become the focus.

The first summer Champagne party he threw was for the people he knew, including himself, who had started new jobs. The parameters have expanded so all of Mr. Roy’s friends can join. “If you have a new job, know someone with a new job, or might have a new job someday, grab yourself a bottle of Champagne and bring it on up to Penthouse G,” Mr. Roy wrote on the invitation.

The mood of the parties is bright and bubbly. “Champagne brings out that celebratory instinct in people, and you see that at the party. There’s a lot of enthusiasm,” Mr. Roy said.

So, when he decides to settle down, which Champagne will Mr. Roy drink at his wedding? “Gosh, I have absolutely no idea,” he said. “I’ll have to leave that to my fiancée to decide, but it will a very good one.”