How should I open a bottle of Champagne?

Answer 1

You gently remove the wire cage holding the cork to the bottle. Then after you put a bar towell over the cork, You hold the bottom of the bottle in one hand while putting your other hand completely around the cork. Then you slowly turn the bottle back and forth while holding the cork. The cork sould come off gracefully in your hand leaving all of the champagne in the bottle, and without making a real big pop or shooting the cork across the room. Shooting the cork across the room is a sign of an amature wine steward, is dangerous, and is too volitale for the champagne.

Answer 2

How to Open Champagne

Here is a step by step guide on how to properly open a bottle of Champagne.

Every bottle of Champagne or sparkling wine (with a few low-end exceptions) has foil wrapped around the outside of the cage. In the old days, some foil was lead-lined to keep mice from eating into the cork of wine, but in modern times you just remove this foil.

From this point onward, keep the cork pointed in a safe direction, and keep one thumb on it just in case. Corks can loosen over time, so even if you think you're not ready to pop the cork yet, the bottle may have a different idea.

Undo the wire cage. This cage ensures that the cork doesn't pop out of the bottle until you are ready to have it do so. Loosen it gently, being sure to keep a thumb on the cork to prevent unexpected surprises.

The cage is off. At this point, you would normally put a towel over the cork.

Hold the cork in one hand (usually under a towel, if you have one), and the base of the bottle in the other. Turn the Bottle, not the cork, slowly and gently. You want the cork to ease off with a soft "whoof", not with a pop.

The cork has just eased off (again, probably under a towel). You have managed to save the bubbles and air from being lost (never mind the Champagne!) and should now quickly pour it out. Slide the towel around to the neck of the bottle for pouring.

You can now pour, with or without the towel. If you get experienced, you'll find a quick turn of the bottle when you're done pouring each glass will catch the drops on the edge of the lip. Pour down the sides of the glasses to minimize head and therefore bubble waste.

The glasses are poured! Raise them, and give a toast to celebrate! Champagne is good for almost any occasion - don't put it off!

Important Note: Never use a corkscrew on a bottle of Champagne!! The bottle is under strong pressure and could explode.

http://www.wineintro.com/champagne/open/

Answer 3

Untwist the wire from the cork and ease the cork out of the neck with your thumbs. Take it outside to do it because it can be dangerous. Oh....take a glass with you too so you don't waste any.
If you want to be spectacular, like racing drivers, shake the bottle first, but that's even more dangerous and wasteful. Never point the bottle at somebody while you are easing the cork out.

Answer 4

Here are some tips for deciphering Champagne labels: Brut - the most popular style of Champagne. The best blends are always reserved for the brut and is the mainstay of the business. It has less than 1.5 percent residual sugar and is very dry. The brands Extra Brut, Brut Sauvage, Ultra Brut, Brut Intégral and Brut Zéro are bone dry with less than .6 percent residual sugar per liter. Extra Dry, Extra Sec — sweetened with 1.2 to 2 percent residual sugar per liter. It goes well with desserts and wedding cakes. Sec — although it means "dry" in French, it means "moderately dry" or "slightly sweet" as it pertains to Champagne. It has 1.7 to 3.5 percent residual sugar per liter. Demi-Sec — this style is distinctly sweet or medium sweet and is rarely seen in the United States. It contains between 3.3 to 5 percent residual sugar per liter. Doux — this is the sweetest style of champagne. It is very sweet and is more of a dessert-style wine. It has a minimum of 5 percent residual sugar per liter. If you encounter a Blanc de Blancs, know that the wine is made exclusively from the Chardonnay grape and is the most delicate of champagnes and pretty expensive.