How to Open a Bottle of Champagne

Opening a bottle of champagne is a traditional way to add sparkle to celebrations and rites of passage and the pop of champagne corks has accompanied many sports victories, birthdays, graduations, retirements and New Year parties. Letting the cork fly across the room has a certain dramatic flair, but if you want to enjoy drinking the effervescent wine it is better to open the bottle with quiet finesse.

There are three good reasons for the silent opening the champagne, which all have to do with the pressure that the champagne is under in the bottle. The extra carbon dioxide in the champagne puts the wine under a pressure of between 60 and 90 pounds per square inch, up to three times the pressure in car tires. If the cork is removed too quickly, the sudden loss of pressure reduces the amount of gas remaining in the champagne, which in turn, reduces the amount and quantity of bubbles to enjoy in the remaining champagne. Secondly, the popping cork is often followed by the champagne squirting out of the bottle, reducing the amount of the wine that can be drunk. Thirdly, with the cork flying out of the bottle at up to 50 miles per hour, it can travel seven feet in the one tenth of a second it takes to blink your eyes close.

The secret to opening a bottle of champagne is chilling the champagne and turning the bottle instead of pulling the cork.

Difficulty: Easy

Instructions

Things You'll Need:

• Bottle of champagne
• Towel or cloth napkin
• Champagne glasses

1. Make sure the champagne is chilled to between 43 and 48 degrees Fahrenheit before opening, as the cork of a warm bottle is much more likely to pop unexpectedly. Chilling the bottle down to at least 45 degrees Fahrenheit reduces the pressure inside the bottle by approximately 14 pounds per square inch. Never put a bottle in the freezer - it ruins the balance of alcohol in the champagne and if it freezes solid the bottle could explode. Wipe the bottle down with the towel before opening it so that it isn't slippery.

2. Cut the foil around the top of the bottle and remove enough foil to be able to loosen and remove the twisted wire cage that is around the champagne cork. Some champagne bottles have a pull-tab and perforations to help remove the foil. If not, the metal loop on the wire cage can be used as a starting point for tearing the foil.

3. Grip the top of the neck of the champagne bottle with your thumb pressed down on the top of the champagne cork and twist the small metal loop that holds the wire cage tight. Typically it takes six half turns to loosen the cage completely. Spread the wire cage away from the bottle and cork and slide the cage, the metal crown cap (if there is one) and any remaining foil off the bottle.

4. Drape the towel over the entire top of the bottle and wrap it clockwise around the bottle, holding the towel pressed against the middle of the bottle with your left hand. Point the bottle at a 45-degree angle away from yourself and from any bystanders.

5. Grip the cork through the towel and while keeping a tight grip on the cork, slowly twist the bottle. Continue twisting the bottle while holding on to the cork until the cork is almost out of the neck of the bottle. Use a slight downward pressure on the cork to ease it out of the mouth of the bottle with a small hiss or gentle pop.

6. Use the towel to wipe the neck of the bottle and pour immediately. If a small amount of champagne rushes out of the bottle, it can be catch by the towel or poured into a nearby glass.