Admit it.
Unless you’re a regular drinker of Champagne or sparkling wine, you’re probably looking forward to toasting the new year with a tiny bit of trepidation.
That cork is under a lot of pressure — as high as 90 pounds per square inch, or more than what’s found inside a typical car tire. If you don’t know what you’re doing, you could pop somebody’s eye out. Maybe even your own. Champagne corks have been clocked at 50 miles an hour.
Yet it’s easier than you might think to open a bottle of bubbly, if you follow a few simple guidelines.
But first things first. It all begins before you even pull your Champagne flutes out of the china closet and open that properly chilled bottle of wine. If Champagne is too warm, the cork is more likely to pop unexpectedly, notes Seth Eidemiller, wine director of Eleven Contemporary Kitchen in the Strip District. That could result in spilled wine.
Champagne is best served at between 45 and 48 degrees, so be sure to chill the bottle for several hours in the refrigerator before your toast, Mr. Eidemiller says. And if you forget or are in a rush, cool the bottle in a bucket of ice water (half water, half ice) for 20 to 30 minutes.
Then, it’s just a matter of the proper grip and knowing how to twist.
Here’s how pros such as Mr. Eidemiller go about it in six easy steps:
1. Peel away the foil on the neck of the bottle. Remove the wire cage that holds the cork in place by twisting it six times counterclockwise while keeping your thumb over it You’ll feel the cork loosen a bit as you go.
2. Grasp the wine bottle with your dominant hand and drape a kitchen towel or napkin over the top of the bottle with your other hand. (This will allow you to hold it securely.) You should feel the bump of the cork under your fingers.
3. Holding the bottle at a 45-degree angle, with it pointing away from you and your company, slowly twist the bottle away from the cork, rather than the other way around. As the bottle turns, the cork will slowly slide out. It should hardly make any noise when it releases (think a whisper instead of a shout).
4. Allow the bottle to settle for a few seconds before pouring. This allows the gas to escape and stops the wine from foaming up. Never, ever shake the bottle so you can spray the wine on guests. Not only does that waste a great drink, but also it’s not proper etiquette for opening a bottle of sparkling wine, Mr. Eidemiller says. “It’s crass.”
5. To serve, pour Champagne gently along the interior side of flute glasses. This will preserve the bubbles.
6. Make a toast, and enjoy!
In the unlikely event you don’t polish off the entire bottle of wine after opening it, no worries. While you can’t recork a Champagne bottle, you can preserve the wine’s signature bubbles for a few days with a nifty device called a Champagne stopper. They’re available at any kitchen supply store and even in big box stores such as Walmart. Nothing goes better with your New Year’s Day brunch than a mimosa.
Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay.
First Published: December 28, 2015, 5:00 a.m.
