What is the best way to pop open a champagne?

Answer 1

Make Sure the Champagne is Cold
Start off by chilling the bottle. The best serving temperature is around 45° Fahrenheit, that would be about 7° Celsius. If you put your hand on the bottle it should feel very cold not just cool.

A good method for making sure you get the right temperature is to fill your ice bucket, or any deep container if you don't have a special one for wines, and let the bottle sit for 15 to 20 minutes. Adding just a bit of water to the ice in the bucket will actually help cool down your bubbly. There's an explanation based on physics and heat transference, but all you really need to know is that it works.

It's important to have a chilled liquid. Champagne that is too warm will foam and spill when you uncork the bottle. You'll lose some of the bubbly and make a mess. Of course, it also tastes much better at the right temperature! You don't want to make it too cold though, or you'll lose some of the flavor of the wine.

Open Champagne without a messLoosen the Wire Cage
Once you've gotten the bottle chilled to the right temperature, get a kitchen towel and dry off the bottle a bit so you can get a good grip. Hold on to the towel, you'll need it later! Take the foil off the top of the bottle so that the wire cage is totally free of foil. There are two schools of thought on dealing with the wire cage. Some prefer to loosen it and others go all the way and remove it.

The only danger to removing the wire protector entirely is that some bottles have enough pressure built up to have the cork pop when the cage is taken off. This shouldn't happen, but you may have shaken the bottle a bit too much while handling it...or if it was not stored in optimal conditions it may have built up a bit too much pressure while waiting to be opened. Leaving the wire cage in place will keep the cork in place until you're ready to remove it.

Use the Towel
Now that you've loosened the wire cage that surrounds the cork, it's time to use that towel you're holding. With the bottle upright, drape the towel over the top of the bottle. With the towel there, even if the cork does pop out, it will be caught in the towel... it also catches any champagne that spills -- if the uncorking ceremony is not perfect.

Turn the Champagne Bottle
Lay the thin part of the towel draped bottle in your hand and get a good grip on the cork. You might want to support the neck of the bottle and grip the cork with your palm and fingers and rest your thumb on the cork... just as insurance. You'll hold on tight to the cork until it is completely removed from the bottle of champagne.

Now, with your free hand get a good grip on the fat part of the bottle. Slowly turn the bottle while you hold onto the cork... don't give in to temptation and yank the cork when you feel it loosen. Just... gently... turn the bottle of sparkling wine or champagne until you hear a little "pop" -- this method doesn't make that loud noise that people associate with champagne on New Year's Eve. The noise comes from the carbon dioxide escaping. That's the gas that makes the bubbles. A loud pop means that you've let out too much of the gas - usually with a good bit of the champagne!

The soft pop you'll hear means that you've preserved the bubbles in your how to pop a champagne cork champagne and you're ready to reveal your handiwork. Like a magician, whisk the towel away, still holding the cork, and present your guests with the opened bottle. Be prepared for the accolades.

While this may be impressive, the next part is even better.

Pour the Champagne
This isn't beer and you don't want a good head on it. The secret is to pour just a bit, about an ounce or two fingers worth, of the sparkling wine into the glass. You'll want to use a tall champagne flute or tulip-shaped glass to get the best results. Wait for the initial foaming bubbles to subside, then pour again until about two-thirds of the glass is full. This method will avoid the mess of the foam spilling over the sides of the glass. Keep the bottle in the ice bucket whenever you aren't pouring.

Drink the Champagne
This part you can probably manage without instructions. Just one tip that the cellar masters at Moet share with people who tour the winery. Don't hold the glass by the bowl. Use the stem. It's natural to move your hand up and support the bottom of the bowl where it meets the stem. This warms the champagne quickly -- not a good thing!

Answer 2

Remove the foil and wire. While standing, stabilize the bottle between your knees. Hold the top of the bottle with a bar towel and gently toggle the cork with your thumbs. When the cork is mostly out, upright the bottle and pull out the rest of the cork. You should hear a nice pop and have no spillage.

Answer 3

The cool way is to take a saber. Rapidly slide it up the bottle and snap the neck off. It will be a clean break, so no glass shards.

The best way is to twist out the cork so there is no pop

Answer 4

Regardless of how you have the bottle chilled (I didn't want to read that long one), As carefully as you can ease the cork out of the top, don't "pop it" that will keep most of the carbonation longer so it will be just as good when you finish it as when you opened it

Answer 5

twist it off (grip the cork firmly and twist the bottle back and forth until it comes off)
that way it wont spill over and make the champagne flat
lol i saw that on martha stewart, so it must be right

Answer 6

Hold the cork and turn the BOTTLE, not the other way around. Enjoy

Answer 7

hold the cork with a towel and twist the bottle while pulling it away from the cork.

Answer 8

Off a midgets neck

Answer 9

carefully