Master Sommelier, Catherine Fallis, demonstrates how to saber a bottle of champagne safely and with style. Donning a pair of chic sunglasses for eye protection and a pair of long, python-patterned gloves to protect her hands, she drives home the point, safety first.
If a bottle of champagne is not chilled to the core, any amount of time spent in warmer conditions, like going from a chiller to a warm, sunny patio, will increase the CO2 pressure from within and potentially shoot the cork out as soon as the cage is removed. It’s best to keep the bottle chilled with minimal movement until you’re ready to drink.
With the flair of a seasoned professional, Catherine holds the bottle at a 45% degree angle and with her champagne saber, slices upward to not only pop the cork but to separate the lip from the neck. y Voila! Thrill your audience as you pour a bit bubbly.
With the flair of a seasoned professional, Catherine holds the bottle at a 45% degree angle and with her champagne saber, slices upward to not only pop the cork but to separate the lip from the neck. y Voila! Thrill your audience as you pour a bit bubbly.
And exactly what kind of bubbly did she have for us? A 2000 A.R. Lenoble Champagne Blanc de Noirs. A white made from black grapes with, as Catherine puts it, "a bouquet so alluring, if it were a woman, you'd follow it!"
Until next time,
Salud!
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