Uncorking champagne the right way

Uncorking champagne seems simple, but the way you do it has a direct impact on the taste, the carbonation, and the experience.

The famous "pop"That looks nice, but it will cost you champagne and bubbles.
Sabering is also impressive, but it carries risks and is not suitable for daily use.

Do you want to open champagne properly, without waste and while preserving quality? Then follow this step-by-step plan.

This is how you uncork champagne without a pop 

1. Make sure the bottle is well chilled

Ideally, you should open champagne at around 6°C. A well-chilled bottle prevents the pressure from escaping too quickly and ensures more control.

2. Hold the bottle firmly and securely

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

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

Loosen the metal cap (muselet), usually six turns, but do not remove it.
Keep your thumb continuously on the cork to maintain control.

4. Twist the bottle, not the cork

Hold the bottle at an angle of approximately 45 degrees.
Gently twist the bottom of the bottle while holding the cork. This builds up tension in a controlled manner.

5. Let the cork escape gently

Do you feel the pressure building? Let the cork come loose slowly.
The goal is not a bang, but a soft one. “sigh”This way, the carbonation remains in the champagne and you retain the taste.

6. Pour slowly

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 way works better

By opening in a controlled manner:

• you retain more carbonation (so better taste)
• prevent waste
• you work more safely
• it looks more professional

Frequently asked questions about uncorking champagne

How am I supposed to let the cork escape?

Not with a pop, but with a soft sigh . This way, the carbonation is preserved and you taste the champagne as intended.

How do I hold the bottle?

 With one hand at the bottom of the bottle and the other hand at the neck. Hold the bottle at an angle (approximately 45 degrees) and always pointed away from you.

Why does my thumb have to be on the cork?

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

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 and makes opening it more difficult and less controlled.

Ready to toast

With this method, you open champagne the way it should be done: controlled, safely, and without loss of flavor.

Would you prefer us to take care of the champagne ? We are happy to arrange that, so all you have to do is toast.