The most common injury? To the eye or head as a result of a champagne cork flying out of the bottle at 15 mph.
So far, so good. That is fact.
Opining about how to open a bottle of champagne, Dr. Siegel said not to shoot the cork into the air or aim it anywhere in the direction of human beings.
So far, so good. That's sensible.
However, the methodology used to open a bottle of champage--as implied by Dr. Siegel--is to "pop" the cork.
WRONGO! NEVER! That's not how an "A Team" person opens a bottle of champagne.
Why? A couple of reasons:
- the loss of the expensive product that spills out of the bottle;
- the loss of the bubbles (and gasses) that make the flavor and texture of champagne unique; and,
- the clean up that's required.
- Chill the champagne bottle.
- Remove the foil and set aside.
- Using the "key" (the round part of the wire "cage" that keeps the cork in the bottle during aging/storage), remove the cage.
- Using a 100% cotton towel, and using one hand (the left is best), wrap the bottom of the towel around the bottom of the champagne bottle. The idea is to use the towel to grip the bottom of the bottle with the fingers and palm of the hand.
- Using the other hand (the right is best), wrap the top of the towel over the cork. The idea is to grip the cork using the fingers and palm of the hand.
- Very slowly and griping the cork so that it remains stationary, twist the bottom of the bottle back and forth, allowing the pressure of the built-up gasses to push the cork gently out of the top of bottle, into the towel and palm of the hand.
Works like a gem...every time!
Et voila! Champagne served at its perfection with 0% chance of injury, loss of product, or messy cleanup.
Let the discussion begin...