While some dare to sabrage the bottle of champagne without trembling, others try to open it gently, sometimes at the risk of losing the "pop" that is so promising.
At the same time, let's be clear, the explosion of the champagne cork is becoming increasingly rare, discretion obliges! But how to open a bottle of champagne? How to control the pressure without putting it (the pressure) on yourself? Answer here.
Popping the cork, another era!
In the 18th century it was very common to pop the champagne cork with an explosive noise. Over time, the tradition changed, simply because champagne found itself at the heart of official ceremonies and it was frankly not good form to pop the cork in the middle of the guests or in the dyes.
Although less festive, the option without "pop" is also the one that is recommended, especially to avoid losing a significant amount of wine. Too shaken or too warm, the champagne shoots out at 40 kilometers per hour and spills on the table before it can reach the flutes. Too bad!
So, shall we opt for a soft opening?
Yes, it is better. That little noise that some call the erotic smile of champagne comes in a whisper, an explosion of elegance and restraint.
It is also the best way to preserve the effervescent and organoleptic qualities of the champagne, which are not denatured by an expulsion without notice.
How to open a bottle of champagne with skill
Opening a bottle of champagne requires a bit of skill, but with practice, the technique becomes child's play:
First, make sure that the empty flutes are on the starting line, on the Table. Also provide a clean napkin in case the bottle is a little slippery. Take the bottle, tilt it slightly. Release the loop of the wire cage (the small metal wire) around the cork. Remove the wire cage and the paper covering together while avoiding pointing the bottle at a guest. Keep your thumb on the cork. Grasp the body of the bottle with a steady hand, then turn the bottle (and not the cork) while being careful not to let go of the cork. Just twist the cork very slightly to extract it from the neck. Little by little, the latter will come off and emit a little sigh of contentment.
Congratulations! You have mastered the pressure! Then simply serve the champagne in the flutes by holding the bottle by the bottom, with the bottle label facing your guests.
And why not sabrage?
No need to think you're Napoleon or have won a battle to saber champagne. This gesture can be performed by everyone without exception. To do this, you need a saber. However, be sure to exercise the utmost caution, the gesture is not trivial and it may be advisable to bring gloves and a mask.
Remove the cap from the cork, making sure to keep the metal part that holds the cork. Hold the bottle tilted (between 30° and 45°) with your left hand (right for left-handers) in a safe direction. Place the blade, preferably a little heavy, on the bottle. Slide the blade from the middle of the bottle towards the cork, at the seam of the latter. Access to the neck must be direct because it is by hitting it that the saber makes it jump and with it the cork and the wire cage. And there you have it, a champagne sabered according to the rules of the art! Note that it is also possible to saber the champagne with a large knife, be careful though, stay away from the guests.
A not so complicated technique, which you can practice if you are interested in the park of the Domaine des champagnes Canard-Duchêne in Ludes. It's up to you to saber!
