Opening a Bottle of Champagne

A bottle of champagne is a welcome addition to most types of celebrations, including anniversaries, holiday parties and other special occasions. In order to get things off on the right foot, it is a good idea to know how to go about opening the bottle with a certain degree of finesse. Here are some simple steps that will help you look like a pro.

Step 1

Remove the chilled bottle from the ice bucket. Take care to wipe the moisture off the exterior of the bottle, using a clean napkin.

Step 2

Position the bottle at a forty-five degree angle. Make sure the bottle is turned away from any of your guests.

Step 3

Remove the foil that is surrounding the cork. Completely removing the foil is recommended, since you do not want any fragments to find their way into the champagne glasses.

Step 4

Remove the wire muzzle over the cork and around the neck of the champagne bottle.

Step 5

Position your thumb over the top of the cork. This will make it easier to maintain a proper grip on the bottle, including the neck.

Step 6

With your thumb firmly on the cork, turn the bottle clockwise, slowly loosening the cork while still maintaining control. When the cork pops from the bottle, your thumb prevents the cork from flying off to parts unknown.

Step 7

Wipe the neck of the bottle and take a moment to smell the cork. This will allow you to detect if there is any obvious problem with the champagne before you actually serve it.

Step 8

Pour a small amount of the champagne into a glass, and taste it. If the bouquet and the taste of the champagne is right, proceed with serving your guests.

Step 9

Fill each champagne glass not more than two-third full. This will prevent any chance of the champagne bubbling over.

Tips and Warnings

If the entire bottle is not consumed immediately, you can re-insert the cork and chill the rest for the remainder of the evening. However, don't plan on it being as bubbly or tasty the day after. Toss out any champagne that is allowed to breathe for too long, as the flavor weakens the longer that the liquid is exposed to the air.