How to Open a Bottle of Champagne (Quietly, Safely, and With a Sabre)
Updated: 6 days ago
There is a moment, just before the first glass, when everyone at the table watches the person holding the bottle. Some people love that moment. Others dread it. If you are in the second group, this guide is for you.
Opening champagne is not difficult, but it does deserve a little respect. Inside a standard bottle the pressure is around five to six times the air pressure around you, about three times the pressure in a car tyre. That is what makes the bubbles so fine and persistent. It is also what sends a cork flying across the room when someone gets it wrong.
Here is how we open a bottle, every time, at home and at our tastings.
Step 1: Make Sure It Is Properly Cold
A cold bottle is a calm bottle. Carbon dioxide stays dissolved in cold wine, so a well-chilled champagne opens with a soft sigh, while a warm one gushes. Aim for 6 to 9 °C. If the bottle has just come home with you, give it 20 to 30 minutes in an ice bucket with water and ice, or a few hours in the fridge. Our guide to champagne and how long it lasts covers what happens to a bottle before and after you open it.
Never shake the bottle, and if it has just travelled in a bag or a bike basket, let it rest for a while.
Step 2: Remove the Foil
Most foils have a little tab. Pull it and the top comes off cleanly. If not, run a knife around the foil just under the lip of the bottle.
Step 3: Loosen the Cage, Keep Your Thumb on the Cork
The wire cage around the cork is called the muselet. Untwist the little loop, usually six half turns. From this moment on, keep your thumb on top of the cork. A cork can start moving by itself once the cage is loose.
You do not need to take the cage off. Many people leave it on and loosened, which gives your hand a better grip on the cork.
Step 4: Tilt the Bottle and Point It Somewhere Safe
Hold the bottle at around 45 degrees, pointing away from people, lamps and windows. The tilt gives the wine a larger surface inside the neck, which helps the gas escape more gently.
Step 5: Twist the Bottle, Not the Cork
This is the part that changes everything. Hold the cork firmly with one hand (a cloth or napkin helps) and slowly turn the bottle with the other hand, holding it at the base. Let the pressure push the cork out into your palm. You will feel it give. Keep a gentle resistance, ease it out, and you will hear a soft hiss rather than a bang.
Wait a second or two with the bottle tilted before you pour, so the foam settles.
Step 6: Pour in Two Stages
Pour a little into each glass, let the mousse settle, then top up to about two thirds. This avoids the overflow and keeps more bubbles in the wine. A tulip-shaped glass makes this easier and gives the aromas room; it is why the tulip champagne glass is the one we use ourselves. For more on holding it properly, see our short guide on how to hold a champagne glass.
What If the Cork Is Stuck?
Sometimes a cork just refuses. Do not reach for a corkscrew. Instead:
Run the neck of the bottle under warm water for a few seconds. The gas expands a little and helps push.
Grip the cork with a clean cloth for more friction and rock it very slightly while turning the bottle.
If the top of the cork snaps off, a corkscrew is fine, but put a cloth over the bottle and go slowly, because the rest can shoot out suddenly.
Sabrage: Opening Champagne With a Sabre
Sabrage is the art of opening a bottle by sliding a blade along its seam until the collar and cork break off cleanly. The story usually involves Napoleon's cavalry, though the history is as foggy as the morning over the Marne.
It looks dramatic and it works because the glass is weakest where the seam meets the lip. If you want to try it:
Chill the bottle well, ideally a little colder than usual.
Remove the foil and the cage completely.
Find the seam running up the side of the bottle.
Hold the bottle at 45 degrees, pointing into open space, never towards anyone.
Lay the blunt back of the sabre (or a heavy chef's knife) flat on the seam and slide it firmly towards the neck, in one confident motion.
The collar breaks off with the cork. Pour the first splash away to make sure no glass fragments go into anyone's glass.
Our honest view: sabrage is fun outdoors and with a bottle that is ready for it. It is not something to try for the first time in a crowded living room. And never sabre an older or special bottle; you lose a little wine and gain nothing in taste.
Which Bottle to Open for the Moment?
For a party toast, a fresh and lively brut is what you want: easy to open, easy to love. Our classic champagnes are made for exactly that. If you are opening something at midnight on 31 December, our guide to champagne for New Year's Eve has the rest of the plan. And if you are new to all this, start with our complete champagne guide.
Frequently Asked Questions
Should champagne pop when you open it?
Ideally, no. A soft hiss means you kept the gas in the wine, where it belongs. A loud pop means more foam, more spill and fewer bubbles in your glass.
How fast does a champagne cork travel?
Fast enough to hurt. A cork can leave the bottle faster than you can react, which is why you always keep your thumb on it and point the bottle away from people.
Can you open champagne without a sabre or tools?
Yes. You only need your hands and a cloth. Twist the bottle slowly while holding the cork, and let the pressure do the work.
How do I reseal an opened bottle?
Use a proper champagne stopper with clips and keep the bottle in the fridge. It will hold its bubbles well for a day or two.
