How to Open Champagne
In order to open a champagne bottle successfully you need just a little patience or some skill. In this article we’re going to write about how to open a champagne bottle step by step regardless of the champagne brands or how expensive it is. For smaller bottles, the pressure level inside it will be lower and perhaps it’s better to exercise with a 200 ml bottle the first time.
It’s fine to pick a regular (750 ml) champagne bottle if you can’t find a smaller one. First, make sure the bottle is chilled. Put it inside an ice bucket for 20 minutes. You can put it in the refrigerator too. Chilled champagne is much more tasty and the pressure level is lower, avoiding a waste when you pop it. The ideal temperature is 5 – 8 degrees C (45 F).
If the bottle is cooled down, take a towel and clean the surface. A dry bottle is easier to handle.
Use a towel to cover the bottle of champagne, and incline the bottle at a small angle pointing it in a safe direction. Next, with your main hand slowly twist the cork while holding the bottle tight with your secondary hand. You can also turn the bottle while holding the cork. You should hear the pop shortly however, sometimes it won’t open so easily. Try a little harder and if it doesn’t work, shake the bottle and then try opening it again. Eventually you’ll open it, but usually it won’t be necessary to shake it. Don’t use a corkscrew. After you open it, remove the towel and start pouring it. Pour just a little and the foam will fill up the glass. Pour some more after the foam is gone.
This is the general systematic method that works with each sort of champagne, regardless of how much it costs. Ordinarily if it’s more expensive, there will be less chances for accidents, as inexpensive champagne brands might have a weak wire cage or a thinner glass.
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