Whenever there's champagne at a party, I always end up being the cork-popper. It's a relatively new responsibility of mine; just a few years ago I couldn't handle it. I always assumed I'd break a window, or shoot someone's eye out. However, now that I have the hang of it, I actually enjoy it. There's something exciting about the pop! If you wish to learn how to do it, hopefully these tips will help out.
- First of all, make sure the champagne is chilled. A chilled bottle is less likely to pop on its own, besides champagne tastes better cold.
- Once you take the bottle out of the fridge, remove the foil wrapping to expose a wire cage-like covering. There should be a twisted bit of wire holding it in place. Find the wire and turn it — there's a little loop for you to hang on to — about six half-turns. When loose, remove the cage.
- At this point, I always place a tea towel over the cork, but not everyone does it this way. I just find it is easier to grip the cork, and if it does fly out, you've got it — more or less — covered. So, with or without tea towel. grab the cork firmly with one hand. Hold the bottle at a 45 degree angle and hold the base of it with your other hand. Be sure to point it away from all your guests, windows and expensive breakables. I also like to hold it over the sink just in case.
- Next, while holding on to the cork, twist the bottle slowly. If you do it correctly, you won't really have a huge pop, but more of a little whisper. It's better to twist the bottle, but if you can't go ahead and twist the cork; I do it in half turns alternating each direction. Just make sure to keep your grip firm, and nothing will break, nothing will fly and champagne will be had by all!
To find out what to do next, read more.
Oh and never use a corkscrew on a champagne cork. There is so much pressure inside that you run the risk of having the bottle explode.
Do you have a special cork-popping technique? Share it with us below!