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2006-12-28 00:15:09 · 9 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
I need to know what's the right way
2006-12-28 00:41:42 · update #1
When opening a bottle of Champagne as a professional (ie. in a restaurant), one must observe ONE of these two rules:
1) The sommelier must not disturb the client at any point not entirely necessary.
2) The sommelier must observe tradition as far as possible.
These are mutually exclusive when opening a bottle and which of these rules will be followed depends on the particular restaurant and situation.
Rule number 1 is the norm these days. Be discreet (and safe) by carefully gripping the cork (and cage) and turning the bottle until the pressure is released. The noise is quieter not because less pressure is escaping, but because the gas is being allowed to escape more slowly. The laws of physics dictate that the same change in pressure will occur, regardless of the rate of change.
Rule number 2 requires that the tradition of decorking the bottle using a Champagne cutlass or sabre is observed. This is flamboyant and impressive, but very difficult and dangerous if performed incorrectly (I have seen a commis waiter's tooth cracked by a flying cork and a magnum of Champagne shattered into many pieces with a sword through sommelier's errors). I would recommend that this method be left to trained professionals, so I would have to say stick to the quiet sigh!
Hope this helps.
2006-12-28 01:56:49 · answer #1 · answered by Anonymous · 2⤊ 0⤋
If the champagne is properly chilled, there should be no bang. And if it's chilled, you won't make a mess by spilling foam all over the place. The cork should come out with a nice little pop.
2006-12-28 11:52:31 · answer #2 · answered by metsfanrich 2 · 0⤊ 0⤋
Considering that it is a tradition and that every French man open it with a bang... I doubt very much that it is ruining the champagne.
But of course French champagne has 10 times more bubbles than the so called champagne from other countries like Australia.
2006-12-28 08:41:40 · answer #3 · answered by Aussies-Online 5 · 0⤊ 2⤋
I was once told all Champagne should be opened to "the sigh of a virgin's breath"
Don't take off the cage, and twist the bottle not the cork.
2006-12-28 08:39:53 · answer #4 · answered by Bigfoote 2 · 2⤊ 0⤋
open the champagne with a bang on celebrations (although it ruins the champagne as the fizz goes away) but its fun to blow...
Open the champagne with a whisper (sigh) on romantic occasions!!!
2006-12-28 08:30:33 · answer #5 · answered by X_x_X 2 · 1⤊ 0⤋
Champagne should be opened as 'nonexplosively' as possible, since you don't want to lose all the carbonation. It's dramatic to have a huge pop, but ruins the wine. Ease the cork out gently and slowly, holding the bottle at a 45 degree angle.
2006-12-28 08:17:23 · answer #6 · answered by wynterwood 3 · 2⤊ 1⤋
Shake it a little than open it. Not only does it pop a little bit but the cover goes flying, and the champagne will spill out a little bit. This is only recommended for celebrations and New Years Eve though.
2006-12-28 09:54:28 · answer #7 · answered by Aaron 3 · 0⤊ 1⤋
does not the bang usually happen after you get her to drink the champge?
2006-12-28 08:17:23 · answer #8 · answered by Anonymous · 0⤊ 1⤋
I SAY WITH A BANG!
2006-12-28 09:58:26 · answer #9 · answered by justified_2 2 · 0⤊ 0⤋