Serving smarts

Smashing a bottle against the hull of a ship works for boat christenings, but there are better ways to serve bubbles.

How to open a bottle

Unless you’ve just won the Stanley Cup, shaking and spraying your bubbly is not recommended. Instead, carefully remove the foil and cage, hold the cork firmly and gently rotate the bottle, easing the cork out with a soft pffft.

A note on sabering

Slicing off the cork end of a bottle with a sword, or “saber,” looks cool, but always learn from a pro to ensure safety. Tips include selecting a thick bottle, thorough chilling and running the saber along the bottle seam before slicing.

THE RIGHT TEMP

Chill for a few hours in the fridge, 20 minutes in an ice bucket (a handful of coarse salt speeds it up) or 15 in the freezer. Refrigerate for no more than a couple of weeks before opening, as corks can dry out.