Don't shake the Champagne. Handle gently.
Open the metal cage, if there is one. Counterclockwise, like unscrewing.
Hold Cork with free thumb, so it doesn't pop itself out from pressure.
Place Napkin over cork. Remove thumb. Hold cork with oppsite hand, while turning the bottle gently to loosen with hand that is now free. When the cork is a little loose turn the cork and the bottle in opposite directions, slowly. The napkin is held by the hand doing the twisting. Keeps the cork from flying off the bottle.
Do this slowly until the cork gives. No "Pop". Keeps sparkles in the wine. NOTE: Sudden pressure change sometimes makes Champagne overflow or worse, gush out. You never want to do this.
Our soft spoken Mid-Western Maitre D' had an expensive bottle relieve itself all over guests -opposite the table he was serving, and across the aisle. Hope never again to see such embarassment. His life passed before his dazed eyes.
Always point bottle away from faces, people etc.
After a few times it's ezier than it sounds.
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Never open with a wine opener. Risk explosion. Have fun. Love White Champagne from Black grapes. Blanc du Noir Also when it rest on its lies "sur lie" and reminds me of the taste/smell of toasted bread. Or steely dry with Oysters.
Had the fortune of tasting many Champagnes. Grom the cheapest imitations to the mmost noble glorious vintage monopoles.
There is great and undervalued French bubbly out there. In SF? D & M. Wine Club. The sales staff knows.
[This message was edited by stanbee on 10-15-03 at 03:37 AM.]
