In order to open a bottle of champagne successfully you need just a little patience or some skill. In this article we're going to talk about how to open a bottle of champagne step by step no matter of the champagne brands or how expensive it is. For smaller bottles, the pressure level inside it will be lower and perhaps it's better to practice with a 200 ml bottle the first time.
If you can't find a smaller bottle, it's ok to pick a standard one (750 ml). The first thing you should do is to make sure the bottle is cooled down. Put it inside an ice bucket for 15-20 mins. You can use the refrigerator too. Cooled champagne is much more tasty and the pressure level is lower, avoiding a spill when you open it. The perfect temperature is 5 - 8 degrees C (45 F).
As soon as the bottle is chilled, take a towel and clean the surface. A dry bottle is easier to handle. Next, rip the plastic foil and don't shake the bottle too much. You don't know how much the bottle was stirred before you bought it so you don't want any extra pressure building up. Remove the wire cage and hold a solid grip on the bottle while keeping your thumb on the cork to avoid an accidental pop. However, most of the times, it will not pop by itself but you have to be prepared.
Cover the bottle of champagne with a towel, then tilt the bottle at a small angle pointing it in a safe direction. Now, with your right hand easily turn the cork while griping the bottle tight with your secondary hand. You can also twist the bottle while griping the cork. You'll hear a pop soon enough however, sometimes the cork will remain stuck. Try harder and if it doesn't work, go ahead and shake the bottle a bit and then try opening it again. Eventually you'll do it, but usually it won't be necessary to shake it. Never use a corkscrew. After the pop, remove the towel and start pouring it. Pour just a little bit and the foam will fill the rest of the glass. When the foam is gone, pour some more.
These tips work with each kind of champagne, indifferent of how much it costs. Usually if it's more expensive, there will be less chances for accidents, as cheap champagne brands might have a thinner glass or weaker wire cage.
If you can't find a smaller bottle, it's ok to pick a standard one (750 ml). The first thing you should do is to make sure the bottle is cooled down. Put it inside an ice bucket for 15-20 mins. You can use the refrigerator too. Cooled champagne is much more tasty and the pressure level is lower, avoiding a spill when you open it. The perfect temperature is 5 - 8 degrees C (45 F).
As soon as the bottle is chilled, take a towel and clean the surface. A dry bottle is easier to handle. Next, rip the plastic foil and don't shake the bottle too much. You don't know how much the bottle was stirred before you bought it so you don't want any extra pressure building up. Remove the wire cage and hold a solid grip on the bottle while keeping your thumb on the cork to avoid an accidental pop. However, most of the times, it will not pop by itself but you have to be prepared.
Cover the bottle of champagne with a towel, then tilt the bottle at a small angle pointing it in a safe direction. Now, with your right hand easily turn the cork while griping the bottle tight with your secondary hand. You can also twist the bottle while griping the cork. You'll hear a pop soon enough however, sometimes the cork will remain stuck. Try harder and if it doesn't work, go ahead and shake the bottle a bit and then try opening it again. Eventually you'll do it, but usually it won't be necessary to shake it. Never use a corkscrew. After the pop, remove the towel and start pouring it. Pour just a little bit and the foam will fill the rest of the glass. When the foam is gone, pour some more.
These tips work with each kind of champagne, indifferent of how much it costs. Usually if it's more expensive, there will be less chances for accidents, as cheap champagne brands might have a thinner glass or weaker wire cage.