Opening a Bottle of Champagne

[pierrerichard26]

listen for the pop .. ARE YOU ON CRACK

[Urbandreamer89]

dio cane si sciabola!

[amesguy515]

I like the 'shake and point' method.

[hasankeser]

oysa ki yüzüne tutup açmalıydı! yanlış.

[marisolradcliffe]

yeah but this is for when your home

[peaceloveandpearls]

you don't need a dishtowel!

[springloadedchicken]

eh, tilt the glass! ack! :D

[trinidad718]

why does she have the bottle facing her face? isnt she supposed to tilt the bottle and turn the bottle not the cork?

[zebiker13]

srx comme si on savait pas ouvrir une bouteille de champagne

[bddrum]

you arent supposed to hear the pop. that rids the bottle of what they paid for... it should have a sighing sound... no pop.

[honeybearsbird]

i leave the wire on the bottle then slam it down fast and all the glass cuts everyones faces and my manager sucks my dickafter they complain and i steal the tip from their plates! and i say mrusland is right

[gombla]

i prefer like the F1 winners

[patrickallain]

This is all wrong. Your supposed to open it like the F1 winners.

[g00s3DK]

btw that was meant as a reply to mruslan..

Sorry 'bout that :)

[mruslan]

Well pretty much EVERYTHING they demonstrated was wrong. DO NOT twist the bottle. You gently twist the cork back and forth with with your palm over the top so that when the cork comes out it doesn't fly off. Don't twist the bottle around. You don't need a dishtowel, that's stupid. The cork will spring into the palm of your hand so that you then tip it off the lip of the bottle and pour with the glass tilted so that you don't have to wait for the bubbles to go down.

[g00s3DK]

And where did you learn that you have to twist the cork instead of the bottle?

[mruslan]

At the first "nice" restaurant where I waited tables. Now I work in a restaurant where twisting the bottle could get you in trouble if a manager saw it. There are two reasons for this. 1: The customer is supposed to be able to see the label of the bottle at all times. 2: Twisting the bottle upsets the carbonation. Even though champagne isn't going to go flat if you twist the bottle, it should have as many bubbles as possible.

[g00s3DK]

Your manager clearly had his own way of doing it then. The customer should also be able to see the label 50% of the time that you're turning the bottle, and the bubbles doesn't go away unless your twist it like "blender" fast.

Large Champagne houses like Moët & Chandon, Bollinger, Pol Roger etc and various experts all say that you don't twist the cork, but you twist the bottle. You do this at a 45ish degree angle, so that the champagne has the largest surface area inside the bottle.

[thealbuzs]

Well mister mruslan u got it even worse than she does. The towel ensures that the bottle is dry and it also acts as a guard from a posible cork missile. Then you never twist the cork as it might result in the rupture of the cork. This is so because the cork has two parts, the head(which is dry) and the body (which is wet).

[freshmojito]

what's up with all those champagne-videos on youtube giving wrong instructions? Personally I don't give a shit, but in a restaurant, you

- turn the bottle, not the cork

- have your thumb on the cork

- don't let it POP, not even slightly! The ear's gain is the palate's loss..

- when serving a standard-sized imperial bottle (0.75l), you hold the bottle with one hand only underneath it and your thumb in the buldge to stabilize it. The other hand/arm is behind your back.

[noosaslayer]

gezz, this person has never won a F1 race...

[GL3NE]

...but letting the cork fly is the best part!

[g00s3DK]

And if you want to "pop" your champagne, you should dig a hole and climb into it and drink Martini Asti instead... The correct way is to gently open it, so it whispers. If done correctly you get what is called "Le sourpir amoureux". Translated into Loving whisper..

[g00s3DK]

This is so wrong... You are supposed to tip the bottle to 45 degress as Yonnyjohn said, so that champagne has to largest surface area. And to be totally correct, you open the bottle by turning the bottle with one hand on the bottom of the bottle and one firmly grasping the cork

[SRagy]

Tshh... What's all this fancy pantsy crap? Just force the cork out, preferably aiming at someone's eye.

[Yonnyjohn]

To retain more bubbles, tip the bottle over about 45 degrees before removing the cork - slowly. Also, typically American - the rest of the world operates in celsius, folks.

[slipperdwarf]

good advise if u want your champagne and dont waste all of it :P

[jurgenvand]

This is NOT the way to open a champagne bottle!

[jrthedeadboy]

I agree! That was a loud pop which means too much carbon dioxide is escaping. Looks like the person yanked on that cork top.

[Jyrow]

Unless that pop was used as a method of teaching, since in movies and shows all have a relative 'popping' noise when the cork is released. Had there of not been a pop, it would have seemed fake to most people who didn't know this fact, unlike people like you who do know this fact.

Just an observation to point out, not trying to be an ass... Although tonight I feel like I have been acting like one, so no hard feelings if I am.

[bnznb]

sexy hands

[FoGGeRdk]

yep.. its not a man that for sure xD

[NinjaNao]

I could have used this advice. Good use of towel.

Cono.

[malibar42]

ooıoıoıoıoıoıoıklkç