Opening a bottle of champagne: How to open a bottle of champagne correctly? All my advice!

How to open a bottle of champagne according to the rules of the art? Is it really useful to try to make as much noise as possible and send the cork to the other side of the room ?

Champagne is a great wine, and we don't serve it just anyhow! It remains a drink of celebration and celebration, and we can often hear "I like it when it makes noise" when the cork of a bottle of champagne explodes, but courtesy and respect for the producer would require that the opening be more discreet. An explosion of joy

For more than 250 years, corks have flown by the millions, without the slightest respect for protocol or tradition. We will most certainly continue to hear this dry noise caused by the opening of a bottle of champagne for a very long time to come.

Moreover, in the 18th century, when the first bottles were opened, it was quite common, even normal, to pop the cork. Many writers of the time describe these openings. We know that in the 19th century, corks were still popped at the table, but they were already more discreet at high-society dinners and official meals.

Today, champagne corks no longer pop as they used to, at most dinners, among connoisseurs and lovers of good wines. There are several reasons for this.

Respect for good wine

It took many years for champagne to be enriched with all its bubbles, and the sudden release of the cork will lower the pressure far too quickly, causing a significant dissipation of the bubbles. The champagne will then lose, a little, of its interest. You also risk, when you do not control the explosion of the cork, losing a certain quantity of wine, which is always regrettable. It is obviously a chance to have a good champagne on the table, and it is therefore inconceivable to spoil it.

Finally, another reason should push you to be vigilant, it is the danger of an exploding cork. When it pops, the cork is expelled at about 13 m per second, and it then flies at 40 km/h. Accidents are fortunately very rare, but we know of some tragedies following a poorly controlled cork.

How to open a bottle of champagne correctly?

First, you take out the bottle. If it comes from the fridge, then it is uniformly fresh, if it comes from a champagne bucket, the first glass will not always be fresh. You must therefore turn the bottle gently once or twice, before opening it. Of course, you should wipe it with a clean towel if it is wet, this will prevent you from getting water everywhere, and it will not slip out of your hands.

You are looking for the eyelet of the muzzle, this is the small piece of metal that you must turn to release the cork. It is often covered with tin foil, which you generally do not remove. You "undress" the cork completely, only when the eyelet of the muzzle is not accessible. You must turn the eyelet 6 times, usually clockwise (a few rare brands do the opposite). Personally, I keep the muzzle open, it's easier to turn the cap You then tilt the bottle between 30 and 45 degrees, while being careful not to point the bottle at the passenger. One hand stays under the bottle, and the other grips the cap. The thumb and index finger hold the cap, while the rest of the fingers remain around the neck of the bottle.

The cap is held, and you turn the bottle slightly. This is the best way to prevent the cap from breaking. You should feel the cap escaping, and you should then hold it. The gas will slowly burst out, until the bottle is opened. Thus, a minimum of gas will have escaped and the pressure will have dropped gently.

Sometimes, if the cap resists, it is necessary to completely remove it from the tin and the muzzle, to grip it with more force. If foam comes out of the bottle even after a gentle opening, take the time to smell the cork before serving, you could then detect a bad smell, and decide to open another bottle.

Some tips to know

You can hold the cork in a napkin, this prevents you from putting your fingers on the neck when opening. It will also help to reduce the noise of the opening a little more.

Obviously, you do not shake a bottle of champagne before opening it. The precious liquid will then gush out in foam and you will lose a good part of the bottle. Even to open a bottle that resists you, shaking it will always be a very bad idea.

Champagne should not be served too cold, and it should not be served in cold flutes. The right temperature is between 7°C and 9°C. When champagne is too cold, it loses its taste and it makes fewer bubbles.

Crystal is ideal for serving champagne. It will keep the sparkle for longer. We also appreciate long flutes, simply because the bubbles that rise are always very pleasant to watch. In a coup, this broom of bubbles is much less interesting.

Summary:

1.?????? Remove the champagne bottle from the ice bucket. Quickly dry the bottle with a towel. Be proud of the bottle you are offering and show the bottle with the label to your guests.

2.????? Keep the bottle slightly tilted and remove the ring and wire (the muselet in French). Keep one thumb on the cork to prevent the cork from spontaneously coming off, the risk is real with older bottles.

3.????? Remove the metal sheet around the cork.

4.???? Take the bottle in one hand and with the other hand hold the cork down with your thumb on the cork and your fingers around the neck of the bottle. Turn the bottle itself to the right, the bottle is fixed and the cork will gently come out of the bottle. The idea is that you open the bottle with a sigh.

5.????? If the cork is very solid, turn the bottle while you hold the cork. If this does not work, you will have to use a specially designed corkscrew.

6.????? Clean the opening of the bottle with a clean towel.

7.????? Smell the cork to detect odors. It is rare for a bottle of champagne to be corked but it cannot be ruled out 100%.

8.????? Pour a little champagne into the glass of the person who will taste it so that they can judge if the taste is good and the temperature is perfect.

9.????? Fill the glasses two-thirds full. To avoid too much foam when serving, you can tilt the glass slightly.

10.? Place the bottle in the ice bucket

11.??? The bottle of champagne can be held with the thumb in the soul of the bottle (the recess at the bottom of the bottle) and the fingers on the side of the bottle when pouring from the bottom but this method of serving requires a little practice. Try first with an empty bottle to avoid pouring half a bottle next to the glass.

12.?? Bubbles appear on imperfections in the glass, a perfect glass will not show you bubbles (but in your mouth you will taste them). Therefore, some go so far as to wipe the glasses with a clean towel. The remaining mini-particles are usually enough to cause bubbles.

First class travel is exclusive for one reason, and that is champagne. And for me it's an absolute pleasure and pride to serve passengers on board with premium champagne such as “Dom Perignon” a flute filled with elite champagne as you settle into your seat at boarding, and throughout your flight allowing you to enjoy your journey in complete relaxation. All airlines and private jets serve champagne in first class, but not all champagne is created equal. Some airlines are known for offering the finest champagne you can get in the air, such as on a private jet flight a flute filled with elite champagne. This is certainly appreciated by passengers looking to indulge and relax in the renowned luxury of the air'

Real-life anecdote that made me smile Unimaginable because of the flight attendant !

?The plane I took from Gatwick was forced to land in Milan because of a champagne cork, it made me smile, wondering how this company hires its cabin crew, I had seen how she opened her bottle of champagne, incredible situation !!!

EFFERVESCENT "No one on board could believe it, and the people I spoke to about it found it hilarious", reports my seat neighbor, the shot went off by itself. An Easyjet plane, flying between Gatwick (England) and Dalaman (Turkey) was forced to make an emergency landing in Milan. The culprit? A simple champagne cork.

In mid-flight, the flight attendant tried to open a bottle. The cork accidentally flew and damaged the ceiling. Oxygen masks go off in the cabin. The pilot is forced to announce an emergency landing to the passengers to make repairs. “Nobody could believe it”

“At the time it wasn’t really funny, but I can see the funny side now,” “All this hassle, this delay, this wasted money for the airline because of a champagne cork! Nobody on board could believe it, and the people I talked to about it thought it was hilarious.”

The stewardess was shamelessly showing off. “She was laughing about it and explaining that she had hit the roof with a cork,” another passenger explained. “The pilot then came to apologise. We had to wait in Milan while the repairs and refuelling were done before taking off again.” The flight finally landed in Turkey at 5:30am, seven hours late. With apologies from the airline

Senior Butler Cabin Crew in excellent health, still interested and highly motivated and ambitious to be part of the long haul cabin crew on a major airline, worldwide