# champagne anybody?

Category: Daily Living

## Post 1 by bea (I just keep on posting!) on Monday, 31-Dec-2012 9:09:31

So I learned through a good friend how to open champagne without wasting any. Put the bottle in a sink. Loosen the wire on the cage that is around the cork. Keep loosening until you can lifgt the cage off. Then take a dish towel and grip the cork. Go slow. Rotate the bottle until you feel the cork loosen. It will pop off when it is loose enough. Then, put your hand over the top of the bottle so no champagne fizzes out. When pouring, only pour slowly into a glass so the champagne doesn't fizz and overflow out of the glass. Champagne is too expensive to waste; that's why I posted here. I finally got instructed on how to use an electric corkscrew now and love it, but you can't use it on champagne because of champagne being under pressure in the bottle. Happy New Year.

## Post 2 by Blue Velvet (I've got the platinum golden silver bronze poster award.) on Monday, 31-Dec-2012 13:21:12

I've never ben in charge of opening a champaign bottle, but this is interesting. I doubt if macho men would want to follow these instructions. They think having the cork come out with a loud pop and spray champaign up to the ceiling proves their manliness. LOL

## Post 3 by SilverLightning (I've now got the silver prolific poster award! wahoo!) on Monday, 31-Dec-2012 13:46:15

Keeping the bottle properly chilled will also help with this, and letting it sit out for a little while to rest before you open it. You don't need to keep your hand over the bottle though, no champagne should fizz out at all if you do it right. Using a sink is also probably not a good idea because you need a solid flat surface, the bottom of the sink is not flat or solid with the drains. Put the bottle on a table and grip it firmly. Hold your hand over the cage while you unwrap the wire, just in case. Then slowly twist the bottle until the cork pops. Do it gently and slowly, then nothing will fizz out.
Champagne isn't really that carbonated, so if you have champagne that is erupting out of the bottle, you shook it up, and it isn't going to taste good anyway. Always pour steadily into a chilled flute. There are more rules about what material to use for the glass, but that is only for real crystal, and its highly technical.

## Post 4 by bea (I just keep on posting!) on Monday, 31-Dec-2012 14:14:14

Reason I do it in the sink is because the table seemed too high because I am short. But letting it sit out might help a lot and then after that I might try the table. I stay away from the drain get near the front of the sink. Oh yes, mocho man? My father was looped and just popped the cork which sprayed champagne up to the ceiling. How the cork didn't put a dent in the ceiling, my nephew never knew. He kept looking every time he went to grandpas house for the dent in the ceiling. Before the cage, I forgot to say there is tin foil on the bottle. Grab an end to get it started.

## Post 5 by TechnologyUser2012 (I've now got the silver prolific poster award! wahoo!) on Monday, 31-Dec-2012 14:52:13

great tips; thanks for sharing.

## Post 6 by Binary solo (the Zone BBS remains forever my home page) on Sunday, 06-Jan-2013 15:40:32

If the wine is properly chilled it shouldn't fizz out even if you give the cork free rein to pop out onto some ones nose.