The trick is to pop the cork with style and flair—and without creating a dangerous projectile.
Instructions
Step 1: Make sure bottle is chilled Champagne is best opened when very cold, so make sure you’re working with a well-chilled bottle. 43 to 48 degrees is ideal.
TIP: Put the bottle in a champagne bucket full of ice. To speed up the chilling process, add cold water and a little salt.
Step 2: Dry bottle & point cork Dry off the bottle so you can get a good grip, and point the cork away from people.
Step 3: Peel foil wrapper Peel off the foil wrapper, keeping the wire cage intact.
Step 4: Grip bottle Loosely grip the bottle’s neck, placing your thumb on top of the cork.
Step 5: Untwist wire cage Begin untwisting the wire cage, keeping your finger (or palm) firmly over the cork.
TIP: Drape a towel over the bottle’s cork and neck for added protection.
Step 6: Twist bottle & pull down Don’t twist the cork at all. Keeping a good grip on the cork, and the bottle at a 45-degree angle, twist the fat part of the bottle as you pull the bottle down.
Step 7: Pop and pour When you hear the tell-tale soft pop, you’re home free—pour away!
FACT: A study has shown that consuming moderate amounts of champagne may help the brain cope with the trauma of a stroke, Alzheimer’s, and Parkinson’s disease.
