How to open a bottle of Champagne
Tip of the week…
▪ Chill it first: Champagne should be at about 45 degrees before you pop the cork. When a sparkling wine is a little warmer, the pressure inside the bottle can reach 90_psi— or three times the pr essure inside a car tire—and turn the cork into a projectile.
▪ Undress the bottle: For appearance’s sake, cut the foil below the bottle’s lip using a wine key. Cover the cork with a folded napkin or towel and twist the tab on the wire cage counterclockwise (six times if you’re counting). Maintain pressure on the cork to prevent it from popping prematurely.
▪ Start twisting: Don’t twist the cork; twist the bottle. Once you have movement, slowly pull the cork away from the bottle, but keep the pressure on. Aim for a final soft “blip,” not a loud “pop.”
▪ Serve for taste: Forget Champagne flutes: White-wine glasses afford more enjoyment of Champagne’s aromas and effervescence.