How to open a bottle of champagne properly

Uncorking a bottle of champagne may seem simple, but the way you do it has a direct impact on the taste, the carbonation and the overall experience.

The well-known “bang”? That looks nice, but it’ll set you back both champagne and sparkling wine.
Sabering is also impressive, but it carries risks and is not suitable for everyday use.

Do you want to open a bottle of champagne properly, without wasting any and whilst preserving its quality? If so, follow this step-by-step guide.

How to open a bottle of champagne without a pop 

1. Make sure the bottle is well chilled

Champagne is best served at around 6°C. A well-chilled bottle prevents the pressure from escaping too quickly and gives you more control.

2. Hold the bottle firmly and securely

Hold the bottle at the bottom and support the neck with your other hand. Always point the bottle away from yourself and away from others.
Use a napkin or cloth over the cork for extra grip and safety.

3. Loosen the metal cap (but leave it in place)

Unscrew the metal cap (muselet) – usually six turns – but do not remove it.
Keep your thumb pressed against the cork at all times to maintain control.

4. Turn the bottle, not the cork

Hold the bottle at an angle of about 45 degrees.
Gently twist the base of the bottle whilst holding the cork in place. This will allow you to build up tension in a controlled manner.

5. Let the cork slip out gently

Can you feel the pressure building? Let the cork come loose slowly.
The aim is not a loud bang, but a soft one “sigh”. This keeps the carbon dioxide in the champagne and preserves the flavour.

6. Pour gently

Pour until the glass is about two-thirds full.
Then put the bottle back in the fridge so that the champagne stays at the right temperature.

Why this method works better

By opening it carefully:

• you retain more carbon dioxide (and therefore a better flavour)
• prevent waste
• work more safely
• it looks more professional

Frequently asked questions about opening a bottle of champagne

How am I supposed to let the cork pop out?

 Not with a bang, but with a soft sigh. This preserves the carbonation, so you can enjoy the champagne just as it was meant to be.

How do I hold the bottle?

 Place one hand at the bottom of the bottle and the other hand around the neck. Hold the bottle at an angle (about 45 degrees) and always pointing away from you.

Why do I have to put my thumb on the cork?

The pressure inside a champagne bottle is high. By keeping your thumb on the cork, you can prevent it from popping out unexpectedly and maintain control whilst opening the bottle.

Does the bottle need to be ice-cold?

Not ice-cold, but well chilled (around 6°C). Champagne that is too warm creates more pressure, making it harder to open and less controlled.

Ready to raise a glass

This method allows you to open champagne properly: in a controlled and safe manner, without compromising the flavour.

Would you prefer us to serve champagne? We’ll be happy to sort that out, so all you have to do is raise a glass.