DRINK How to break open the champers the correct way
ITH critics citing this year’s
Wchampagne harvest as “exceptional,” make sure you know your bottle opening dos from your don’ts.
Don’t serve it warm Make sure the bottle is perfectly chilled before you open it. The ideal temperature is 8-10C. If it isn’t cold enough, the pressure inside the bottle will cause the cork to explode and leave your friends diving for cover.
Champagne producers want to make life easy for us, but sometimes the tab on the foil doesn’t pull back. Instead, reach for back-up and use a blade to remove the foil covering the cork.
Once the cage is loosened, with one hand on the cork and the other firmly on the bottle, start to rotate the base of the bottle while keeping a tight hold on the cork and cage. Keep twisting until the cork starts to ease out gently with the bottle pressure. The slower the cork is released, the more gentle the hissing sound.
Don’t wave the bottle in the air Once you’ve popped the cork, keep the bottle at a 45-degree angle for a couple of seconds so the fizz doesn’t spray all over the place and then slowly pour it.
PHOTOGRAPH: ALAN DONALDSON