Opening a bottle of Champagne is a symbolic gesture, often associated with major celebrations such as weddings, birthdays, year-end festivities or corporate events. To ensure each of these moments is truly memorable, knowing how to properly open a bottle of Champagne is essential to combine elegance, safety and respect for the wine.
In this article, we guide you step by step through the different techniques for opening a bottle of Champagne, before exploring the spectacular art of sabrage—an ancestral Champagne tradition preserved (safely) by the Maison de Champagne Canard-Duchêne.
Before anything else: why is it important to open a bottle of Champagne properly?
Champagne is a sparkling wine under high pressure (around 6 bars). Improper opening can result in excessive foam loss, uncontrolled overflow, diminished aromas, or even injury caused by the cork popping out unexpectedly.
A successful Champagne opening should ideally be quiet, precise and elegant, helping to preserve the finesse of the bubbles and the wine’s aromatic complexity.
Popping the cork: a method from another era!
In the 18th century, it was common to open Champagne bottles with an explosive pop. Over time, this tradition evolved, and the loud “pop” gradually gave way to a more discreet opening, allowing greater respect for the wine and reducing the risks mentioned above.
If you still wish to create a festive moment and offer your guests a satisfying “pop,” you can do so by holding the cork firmly—just enough to prevent it from flying off—while gently turning the bottle. When you feel the cork ready to release, follow its movement and let it express its celebratory sound safely.
How to properly open a bottle of Champagne: the classic method
First of all, for optimal service and tasting, Champagne should be served between 8 and 10°C (46–50°F). A bottle that is too warm increases internal pressure and makes opening more difficult. Chill the bottle in the refrigerator several hours before serving.
Carefully remove the foil by following the perforated line, then loosen the wire cage (muselet), always keeping your thumb on top of the cork to prevent it from escaping.
Tilt the bottle slightly—45 degrees, to be precise—and point the cork away from people and fragile objects. This position reduces pressure on the cork and allows for a smoother opening of the precious wine.
Hold the cork firmly and begin to gently rotate the bottle. Contrary to popular belief, you should turn the bottle, not the cork. Keep a steady grip on the cork and the neck of the bottle while slowly rotating the bottle until the cork releases delicately. This method allows you to open Champagne safely, without the cork popping out.
The ideal sound is not a loud “pop,” but a soft sigh—a sign of a controlled, respectful opening.
All that remains is to pour the Champagne into flutes, holding the bottle from the base, and enjoy.
What about sabrage?
Origins and history of Champagne sabrage
Champagne sabrage dates back to the Napoleonic era, when cavalry officers, sabre in hand, opened bottles with a swift gesture to celebrate their victories.
Over time, this practice became a festive ritual, symbolizing bravery and celebration. Today, sabrage is rarely performed and is generally reserved for special occasions. It remains an impressive gesture, combining precision and tradition.
Nevertheless, the Maison de Champagne Canard-Duchêne is one of the few to offer this experience to visitors, allowing them to learn the art of sabrage safely and help perpetuate this iconic tradition.
How to sabre a bottle of Champagne safely?
You don’t need to be Napoleon or to have won a battle to sabre Champagne. While no special skills are required, sabrage does demand rigor and preparation to be performed safely:
1 - Ideally, wear protective gloves and safety glasses.
2 - Use a well-chilled bottle of Champagne.
3 - Remove the foil while keeping the wire cage (muselet) in place.
4 - Identify the glass seam, a natural point of weakness.
5 - Tilt the bottle between 30 and 45 degrees, pointing the cork toward a clear and safe direction.
6 - Using a sabre or a similar blunt object, slide it firmly along the seam and strike the collar of the neck in one clean motion.
Under the effect of internal pressure, the neck should detach cleanly. And there you have it—a bottle of Champagne sabred according to the rules of the art.
What is the difference between sabrer and sabler Champagne?
Confusion between sabrer and sabler Champagne is very common, although the two expressions refer to very different practices.
As explained above, to sabre Champagne means opening a bottle with a sabre (or similar object) by cleanly cutting off the neck with a decisive motion.
To sable Champagne, on the other hand, does not refer to an opening technique at all. It simply means drinking Champagne to celebrate an event. The expression may come from the old habit of drinking Champagne very cold, sometimes with frost or ice crystals resembling sand, or from the old verb sabler, which meant to drink in one go.
Classic opening or sabrage: which technique should you choose?
In general, for an elegant and controlled service, choose for the classic opening method.
For a spectacular and theatrical moment: sabrage is ideal to mark a highlight, provided the technique is mastered and the environment is suitable.
In all cases, respect for the Champagne and its aromas remains paramount!
Whether opened using the classic method or by sabrage, properly opening a bottle of Champagne is an integral part of the art of tasting. When mastered, these gestures enhance the moment and pay tribute to the craftsmanship involved throughout the Champagne-making process.
