Before you open the bottle, it must be thoroughly chilled. The easiest method to accomplish this is to place it in the fridge or you can chill it in an ice bath. Champagne should be opened at a temperature of around 45 degrees Fahrenheit. If the temperature rises above that, the increased pressure within the bottle will pull the cork out with more force, increasing the risk of an exploding cork. Below the foil, there's a wire cage on top of the cork that keeps the pressure in. On the cage, spot the "key" or twisted up wire loop and fold it down. If you don't apply pressure to the cork when unscrewing the cage (counter-clockwise), it may explode prematurely. Turn the key seven times after which, you may place one hand on the cork and set the champagne on a level surface. After that, twist the bottle's bottom. When opening a champagne bottle, never twist the cork. As you go, you should notice the cork loosen. Keep turning till the cork gets undone with a satisfying pop. Cheers!
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