How to Open a Bottle of Champagne Like a Pro?

BEFORE OPENING A BOTTLE OF CHAMPAGNE

The first thing to know is that if the bottle has just been transported, it is best to let it sit for half a day because it is difficult to control the cork's pressure if the gas has been stirred. And yes, the lower the temperature, the lower the pressure inside the bottle. If circumstances do not allow you to wait, the best thing to do is to calm the gas by immersing the bottle in a champagne bucket for half an hour. Fill it half with cold water and half with ice cubes. You can even add a pinch of salt to get a faster result!

Unless... you are seriously thinking of spraying the audience, like a F1 champion, you will have to shake the bottle vigorously. You will then create a foamy overflow when you open the bottle. Shower effect guaranteed!

In the mountains, this phenomenon is more pronounced because at altitude the pressure decreases and the volume of gas increases. So you should be aware that there will not be much left to drink.

The appropriate serving temperature is between 6° and 8°C. Have the flutes ready to pour the champagne as soon as the cork has popped. Fill the glass until the foam reaches 2/3 of the glass, then wait for the foam to dissipate before topping up. To avoid excess foam when pouring, you can tilt the glass a little.

Yes, flutes! Why Champagne flutes are better? Because in a normal wine glass, the aromas and bubbles disappear quicker, as the surface in contact with the air is greater in a glass. Note however, that some more structured Champagnes such as Vintage Champagnes are better to be served in a normal wine glass because they need the air to open up. Some younger Vintage Champagnes may need even a quick carafing before the service.

SABRAGE, FOR THE MOST DARING

The tradition of sabering a Champagne bottle dates back to the Napoleonic era. The saber was the weapon of choice of the Hussars cavalry. On their return from battles against the Austro-Hungarian Empire, victory was celebrated opening the bottles of Champagne with the blunt side of the saber blade. This tradition of sabrage is now a thing of the past, but the gesture still exists today. It is simply a ritual that delights guests on the evenings of large receptions.

So much for the history, let's get down to business:

Usually, like most people, you have a sword lying around among your kitchen utensils. A stylish sword, in its scabbard... In case you don't have one, a large, sturdy, less intimidating knife will do.

Once the foil is removed, look carefully at the neck of the bottle for the seam that was formed after the two molds were assembled to form the bottle. Instead of rotating the bottle, the blade will slide along the seam in one smooth motion.

Hold the bottle firmly from its base, palm down, with your sword in the other hand. The cork points to the sky to avoid any drama. The bottle tilted at 45°.

Use the blunt side of the blade to reach the bottle shoulder with a sharp blow by sliding along the seam.

Under the effect of the shock and the pressure of the Champagne, the cork wants to escape. The bottle breaks cleanly, without any shards of glass.

Once the Champagne has been sabered, you are free to serve it.