Champagne, also known as sparkling wine is a French drink, produced from grapes which undergo secondary fermentation to create carbonation. Champagne goes along very well with every occasion. BE it for special toasts and important events, or complementing a brunch or a midnight snack, for every meal, champagne suits just fine.
Opening a Champagne bottle for the first time can have certain risks. As for instance, you don’t want the cork pop out with relative force and smash your fine china vase, or you don’t want more Champagne on the floor than in your glass.
Once you know how, opening a Champagne bottle is easy:
- Chill the bottle of sparkling wine. The best serving temperature is around 7 degree Celsius. Moreover, champagne tastes best when chilled.
- Take out the bottle from the fridge or chiller bucket and remove all outer foil from the bottle neck.
- With your thumb push down on the cap while unscrewing the wire cage. In some cases, for instance, when the champagne is too warm, the pressure inside the bottle may force the cork pop out with some velocity when the cage is removed.
- Remove the cage and cap carefully.
- Hold the bottle at a 45 degree angle with one hand around the neck and the other hand around the cork. Make sure the bottle is dry so you don’t lose grip.
- Hold the cork tight and push downwards while twisting and turning the bottle. Keep on turning the bottle and keep pushing the cork downwards and eventually it will come out with a tiny ‘hiss’.
- Sabrage is yet another technique for opening a bottle of champagne. A blunt sword, know as sabre is used for the purpose. The backside of the dagger is slid along the body of the bottle and hit on the lips in order to break the neck away, along with the cork. This separates the neck away, getting the wine ready to be served.
- Now pour and enjoy!
Of course, if you are celebrating something and want to spray the Champagne out then it’s even easier:
- Remove all outer foil from the bottle neck.
- With your…