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.<\/p>\n\n\n\n
The well-known \u201cbang\u201d<\/em>? That looks nice, but it\u2019ll set you back both champagne and sparkling wine. 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.<\/p>\n\n\n\n Champagne is best served at around 6\u00b0C. A well-chilled bottle prevents the pressure from escaping too quickly and gives you more control.<\/p>\n\n\n\n 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. Unscrew the metal cap (muselet) \u2013 usually six turns \u2013 but do not remove it. Hold the bottle at an angle of about 45 degrees. Can you feel the pressure building? Let the cork come loose slowly. Pour until the glass is about two-thirds full. By opening it carefully:<\/p>\n\n\n\n Not with a bang, but with a soft sigh<\/em>. This preserves the carbonation, so you can enjoy the champagne just as it was meant to be.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Not ice-cold, but well chilled (around 6\u00b0C). Champagne that is too warm creates more pressure, making it harder to open and less controlled.<\/p>\n\n\n\n This method allows you to open champagne properly: in a controlled and safe manner, without compromising the flavour.<\/p>\n\n\n\n Would you prefer us to serve champagne<\/a>? We\u2019ll be happy to sort that out, so all you have to do is raise a glass.<\/p>\n\n\n\n <\/p>","protected":false},"excerpt":{"rendered":" Champagne ontkurken lijkt simpel, maar de manier waarop je het doet heeft direct invloed op de smaak, het koolzuur en de beleving. De bekende \u201cknal\u201d? Die ziet er leuk uit, maar kost je champagne \u00e9n bubbels.Ook sabreren is indrukwekkend, maar brengt risico\u2019s met zich mee en is niet geschikt voor dagelijks gebruik. Wil je champagne […]<\/p>\n","protected":false},"author":3,"featured_media":1538,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rank_math_focus_keyword":"","rank_math_title":"Champagne ontkurken op de juiste manier","rank_math_description":"Wil je weten hoe je een fles champagne op de juiste manier ontkurkt? Ontdek ons eenvoudige stappenplan om veilig, elegant en zonder knoeien te proosten!","rank_math_rich_snippet":"","rank_math_robots":["index"],"_bc_content_session_id":"","_bc_content_content_hash":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-29634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"featured_image_urls_v2":{"full":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1.jpg",1600,1066,false],"thumbnail":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1-150x150.jpg",150,150,true],"medium":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1-300x200.jpg",300,200,true],"medium_large":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1-768x512.jpg",768,512,true],"large":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1-1024x682.jpg",1024,682,true],"1536x1536":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1-1536x1023.jpg",1536,1023,true],"2048x2048":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1.jpg",1600,1066,false],"trp-custom-language-flag":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1.jpg",18,12,false],"gform-image-choice-sm":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1.jpg",300,200,false],"gform-image-choice-md":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1.jpg",400,267,false],"gform-image-choice-lg":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1.jpg",600,400,false],"awb_sm":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1-500x333.jpg",500,333,true],"awb_md":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1-800x533.jpg",800,533,true],"awb_lg":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1-1280x853.jpg",1280,853,true],"awb_xl":["https:\/\/www.barcompany.nl\/wp-content\/uploads\/2021\/06\/Grand_Tower_Deluxe_1.jpg",1600,1066,false]},"post_excerpt_stackable_v2":" Champagne ontkurken lijkt simpel, maar de manier waarop je het doet heeft direct invloed op de smaak, het koolzuur en de beleving. De bekende \u201cknal\u201d? Die ziet er leuk uit, maar kost je champagne \u00e9n bubbels.Ook sabreren is indrukwekkend, maar brengt risico\u2019s met zich mee en is niet geschikt voor dagelijks gebruik. Wil je champagne openen zoals het hoort, zonder verspilling en met behoud van kwaliteit? Volg dan dit stappenplan. Zo ontkurk je champagne zonder knal 1. Zorg dat de fles goed gekoeld is Champagne open je idealiter rond de 6\u00b0C. Een goed gekoelde fles voorkomt dat de druk te…<\/p>\n","category_list_v2":"Blog<\/a>","author_info_v2":{"name":"Tim","url":"https:\/\/www.barcompany.nl\/en\/author\/tim\/"},"comments_num_v2":"0 comments","acf":[],"_links":{"self":[{"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/posts\/29634","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/comments?post=29634"}],"version-history":[{"count":3,"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/posts\/29634\/revisions"}],"predecessor-version":[{"id":29649,"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/posts\/29634\/revisions\/29649"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/media\/1538"}],"wp:attachment":[{"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/media?parent=29634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/categories?post=29634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.barcompany.nl\/en\/wp-json\/wp\/v2\/tags?post=29634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Sabering is also impressive, but it carries risks and is not suitable for everyday use.<\/p>\n\n\n\nHow to open a bottle of champagne without a pop <\/strong><\/h2>\n\n\n\n
1. Make sure the bottle is well chilled<\/strong><\/h3>\n\n\n\n
2. Hold the bottle firmly and securely<\/strong><\/h3>\n\n\n\n
Use a napkin or cloth over the cork for extra grip and safety.<\/p>\n\n\n\n3. Loosen the metal cap (but leave it in place)<\/strong><\/h3>\n\n\n\n
Keep your thumb pressed against the cork at all times to maintain control.<\/p>\n\n\n\n4. Turn the bottle, not the cork<\/strong><\/h3>\n\n\n\n
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.<\/p>\n\n\n\n5. Let the cork slip out gently<\/strong><\/h3>\n\n\n\n
The aim is not a loud bang, but a soft one \u201csigh\u201d<\/em>. This keeps the carbon dioxide in the champagne and preserves the flavour.<\/p>\n\n\n\n6. Pour gently<\/strong><\/h3>\n\n\n\n
Then put the bottle back in the fridge so that the champagne stays at the right temperature.<\/p>\n\n\n\nWhy this method works better<\/h3>\n\n\n\n
\n
Frequently asked questions about opening a bottle of champagne<\/strong><\/h2>\n\n\n\n
How am I supposed to let the cork pop out?<\/strong><\/h3>\n\n\n\n
How do I hold the bottle?<\/strong><\/h3>\n\n\n\n
Why do I have to put my thumb on the cork?<\/strong><\/h3>\n\n\n\n
Does the bottle need to be ice-cold?<\/strong><\/h3>\n\n\n\n
Ready to raise a glass<\/strong><\/h4>\n\n\n\n