The sublime art of champagne sabrage was started by Napoleon in the 18th century. I became obsessed with sabering champagne in my teens when I saw it done for a wedding at a vinyard in Bourgogne. I was very disappointed when I learned later that most people just pop their corks! Laguiole makes a nice 10" knife specifically for sabering, but I find it more satisfying to use a 22" machete I brought back from the jungles of Costa Rica.
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