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The trick is to pop the cork with style and flair—and without creating a dangerous projectile.

Step 1: Make sure bottle is chilled
Champagne is best opened when very cold, so make sure you’re working with a well-chilled bottle. 43 to 48 degrees is ideal.

Tip
Put the bottle in a champagne bucket full of ice. To speed up the chilling process, add cold water and a little salt.

Step 2: Dry bottle & point cork
Dry off the bottle so you can get a good grip, and point the cork away from people.

Step 3: Peel foil wrapper
Peel off the foil wrapper, keeping the wire cage intact.

Step 4: Grip bottle
Loosely grip the bottle’s neck, placing your thumb on top of the cork.

Step 5: Untwist wire cage
Begin untwisting the wire cage, keeping your finger (or palm) firmly over the cork.

Tip
Drape a towel over the bottle’s cork and neck for added protection.

Step 6: Twist bottle & pull down
Don’t twist the cork at all. Keeping a good grip on the cork, and the bottle at a 45-degree angle, twist the fat part of the bottle as you pull the bottle down.

Step 7: Pop and pour
When you hear the tell-tale soft pop, you’re home free—pour away!

Did You Know?
A study has shown that consuming moderate amounts of champagne may help the brain cope with the trauma of a stroke, Alzheimer’s, and Parkinson’s disease.

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