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How to Open a Champagne Bottle

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Opening a bottle of champagne is an important celebratory ritual. Its effects are amazing, but opening champagne won’t be easy if you’ve never done it. You must twist the bottle, holding the cap before slowly pushing it out of the bottle. Be sure to hold the bottle cap tightly if you don’t want the champagne to splash out! Try so that the bottle of champagne when opened makes a “sizzling” sound instead of a “pop.” [1]

Open the bottle

Image titled Open a Champagne Bottle Step 1

Image titled Open a Champagne Bottle Step 1

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Peel off the foil and steel wire frame. First, tear off the foil around the bottle cap, then remove the wire hook to remove the wire frame that protects the bottle cap. Gently and slowly. Hold your thumb over the cap to avoid popping the cork. [2]

  • Only remove the wire frame when preparing to open the bottle! Otherwise, the cork may pop out when you’re not ready to open it. The wire frame has the effect of protecting the cork.
Image titled Open a Champagne Bottle Step 2

Image titled Open a Champagne Bottle Step 2

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Hold the bottle properly. Hold the bottle with your dominant hand. Press the palm of your other hand firmly against the protruding cork. [3]

  • Place the bottom of the bottle against your hip. If holding the bottle with your right hand, you should place the bottom of the bottle on your right hip or right side of your body. [4]
  • Consider using a corkscrew with a towel. This allows you to take advantage of the friction to easily hold the cork in place if it comes out of the bottle. The towel also works to prevent alcohol from spilling out. [5]
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Rotate the bottle and hold the cork. Gently rotate the bottle back and forth with your dominant hand. Use your other hand to hold the cork firmly. As the cork rotates, gradually increase the distance between your hands until your dominant hand is in the center of the body of the bottle.
Open the bottle. Select the effect you want to achieve. If you are indoors or there are many people around, you should open the lid slowly to avoid injury. If you want to create an epic champagne rain effect, you can open the bottle with great force and point the cork up in the air. If opening champagne in a formal ceremony, you should create a “smack” effect instead of a “pop.” [6]

  • Open gently. Rotate slowly when the cork is about to pop. Hold the bottle tightly. Press your thumb from under the rim of the cork until it slides gently out of the bottle. Still hold the cork firmly and “catch the cork” so it doesn’t fly out. You should do it gently so as not to make an explosion. [7]
  • Impressive Explosion: Use your thumb to push the button out from under the edge. Shake the bottle to stir the carbon vigorously if you want a strong effect. Point the bottle away from people and other people as well as any nearby fragile items. This method should not be used until you are familiar with the gentle opening of champagne!

Follow the champagne rule

Image titled Open a Champagne Bottle Step 5

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Image titled Open a Champagne Bottle Step 5

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Chill the bottle of wine before opening. Store bottles of wine in the refrigerator, freezer, or ice bucket. Refrigerate for at least a few hours for the wine to cool completely. This not only enhances the flavor, but also prevents the champagne from splashing. [8]
Carefully open the bottle in a solemn ceremony. Hold the bottle cap tightly to avoid splashing out. Gently rotate the bottle instead of the cork until the cork almost pops out of the bottle. Listen for the soft “breathe” of the cork as it loosens. [9] Then, gently pull out the entire palm of your hand. Hold the stopper on the opened bottle for a few seconds to prevent foam from coming out. [10]

  • If serving champagne, you should apply the principle of opening the bottle very gently. Do not let the wine spill out and the bottle cap flying around. Practice until you can open the wine without making “mess”.
Do not shake the bottle vigorously. Champagne is a carbonated drink stored under pressure. When you shake the bottle vigorously, the pressure increases to dangerous levels. Opening a bottle of champagne under high pressure can cause the brandy to overflow and cause the cap to rise at high speed. [11]

  • In case of accidental shaking of the bottle, it is recommended that you let it sit for one to two hours to allow the wine to stabilize. CO2 will quickly be absorbed back into the wine if chilled. [12]
  • Slow pour. Champagne is a carbonated drink, and the foam bubbles up very quickly when poured into the cup. Don’t spill and waste champagne, especially when serving others! [13]

    • Place the cup upright. Do not tilt the cup while pouring.
    • Pour champagne one-third full, then pour more wine into each stem. [14]
    • Do not let the mouth of the bottle touch the mouth of the glass. Champagne is usually stored in a cellar, and in some situations this can be intimidating because the glass can be contaminated.
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    • Advice

    • Do not open the bottle until it has been chilled. Warm or room temperature can cause the bottle to explode and shoot the wine out.
    • The lower the sound, the better. When opening the wine, you should only hear a small hissing sound. This means the wine is already chilled, and the expensive drink won’t run all the way to the floor!

    Warning

    • Do not release the cork when you pull it out. The cork can shoot out at high speed. If directed in the wrong place, it may break valuables or seriously injure others.
    • Do not drop the body of the bottle when opening the cap. Wine bottles can fall to the floor and break.

    Things you need

    • Chilled Champagne
    • Kitchen towels
    • Champagne cup

    Opening a bottle of champagne is an important celebratory ritual. Its effects are amazing, but opening champagne won’t be easy if you’ve never done it. You must twist the bottle, holding the cap before slowly pushing it out of the bottle. Be sure to hold the bottle cap tightly if you don’t want the champagne to splash out! Try so that the bottle of champagne when opened makes a “sizzling” sound instead of a “pop.” [1]

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