Opening a bottle of champagne can be a great moment. But be careful: the pressure in the bottle can send the cork flying, especially if it has been shaken. Make sure no one gets hurt. With a gentle approach and a little care, it will always go smoothly.
Step 1: get the right temperature
Take the bottle out of the fridge or ice bucket once it reaches the ideal temperature of 8–10°C. Dry the bottle with a cloth if needed.
Step 2: remove the wire cage and foil
Start by removing the muselet (wire cage) and the foil using the tear strip. Keep a firm grip on the cork while doing this and never point the bottle at anyone.
Step 3: open the bottle gently
Hold the cork firmly, then gently twist the bottle, not the cork. Let the cork ease out of the neck slowly, without a loud pop. Once it’s out, it can be a fun habit to check whether the cork says “Champagne” and, if applicable, the vintage year.
Step 4: pour the champagne properly
Pouring champagne is best done in two steps:
- Start with a small amount in the glass. Take a moment to enjoy the aromas and give the wine a little time to open up.
- Then fill the glass slowly and evenly to about two-thirds full.
With this careful approach, you’ll open a bottle of champagne safely and stylishly, and fully enjoy the sparkling experience.