To safely open a bottle of champagne, chill it first and remove the foil and cage slowly. Hold the bottle at a 45-degree angle and use a tea towel to grip the cork while gently twisting the bottle to release it.
The safest way to open a bottle of champagne is by gripping the bottle with both hands, then mindfully checking the cork as it is removed. A loud pop and a flying cork can certainly add drama to a holiday event, but it also risks injury, not to mention spilling. Opening champagne with safety in mind dictates that the cork should be gently removed from the bottle, preferably under a tea towel. To err on the side of safety usually creates less show, but often makes for a happier toast.
One of the first things a safety-conscious champagne drinker should do is chill the bottle. Champagne is carbonated, which means it is filled with carbon dioxide gas bubbles. These are the same bubbles that make sodas explode when shaken, and they’re no less volatile in sparkling wine. Keeping the champagne bottle cold is a good way to keep the bubbles calm, at least in the short term. They are usually more active at room temperature.
It’s usually a good idea to keep both hands on the bottle at all times during the opening process. Champagne corks are usually well protected during processing, but this is not always the case. To avoid surprise releases, one hand should always be on top of the bottle, holding the cork in place.
A bottle opener’s next move is to remove any foil toppers. Many of the finer brands of champagne and sparkling wine wrap everything from the neck of the bottle to the top in foil. This adds a touch of whimsy while providing an extra layer of security around the cap.
Under the foil is a metal cage. That cage is usually secured with a twist ring near the base. To get to the cork, this cage must be removed by gently untying the wire, then stretching the cage over the cork. This should all be done slowly, with the bottle pointed away from the face of the opener and any other people or breakable objects. It’s usually best to direct the bottle into a corner or unpopulated area.
The champagne bottle should usually be held at about a 45-degree angle, which is somewhere between pointing it straight up and holding it flat. This gives the liquid in the bottle some air without presenting a risk to bystanders. It also allows the opener to keep control of the cap.
Once the cage has been removed, the person in charge is usually advised to unfold a tea towel on the bottle, cork and all. This prevents the cork from flying and also gives the opener a better grip. Chilled glass can be difficult to keep stable. The cork should then be squeezed tightly through the towel with one hand, while the other hand grips the bottle.
The champagne bottle, not the cork, needs to be gently turned and twisted. Ideally, the bottle should work to get rid of the cork, not the other way around. The hand on top of the bottle should hold the cork in place, but it shouldn’t move. Exercising control through the bottle makes the opening more contained and also reduces the risk of a broken cork.
Before long, the cork should loosen in the towel with a soft, often low hiss. This method will not produce the champagne bottle crackling so popular in films and movies. It shouldn’t spill champagne, but if it does, the washcloth will catch it. The towel can then be wrapped around the neck of the bottle to absorb any drips as the champagne is poured.
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