How to open a bottle of champagne with a saber

What You'll Need

• Chilled Champagne - 42 to 46 degrees
• Gloves
• Eyewear ( recommended for beginners )
• A little Education
• Of course your Sonoma Champagne Sabre
• Confidence , A.K.A. an attitude

Step One : Prepare The Bottle 

Most importantly the bottle MUST be cold. If you take your chilled bottle off the ice for a long period of time beware of the temperature change. 45 degrees or less is highly recommended to minimize a bottle shattering. Beginners should consider safety glasses or eye wear. Start by wiping down the bottle ensuring its completely dry. You don’t want the bottle to slide around in your hand. Some prefer wearing a glove though this is not necessary. Take your well-chilled bottle of champagne and remove both the foil and the wire cage covering the cork (as you probably know, it’s essential the bottle be well-chilled to avoid leakage, foaming and premature cork-popping).

Step Two - Locate Your Target

Locate one of the two vertical seams running up the side of the bottle. Where the seam meets the lower lip of the bottle is the point at which you’ll aim.

Step Three- Clear The Crowd

Safety first, be considerate of your guests. Never aim towards all people, windows and, obviously, Faberge eggs. Serious injuries can occur from a razor sharp bottle neck striking a person. Those standing close by could receive a champagne shower or an errant glass shard. Your audience should be well behind you or off to the side.

Step Four - Hitting the Mark

Grip the bottle firmly around the base. Tilt the bottle to a 20-30 degree angle so excessive spillage doesn’t occur. Carefully line up the blade with the bottle neck rim ensuring the two line up and are flush.

Step Five - Strike the Champagne Bottle

Draw the sword back along the seam and then swing (perhaps more of a push) from your body, upward and into the bottom of the lip. Don’t forget to follow through (as with any sport, see the cork popping, be the ball). To minimize spillage, turn the bottle upright immediately afterward.

You do not have to be afraid, just follow through with the movement. It’s not with the wrist it’s with the elbow. There will not be any particles of glass inside the bottle. The pressure will break away everything and blow it away from the bottle. As you can see the cork and neck cut cleanly, and there is absolutely no glass in the champagne.

Serve the Champagne

So after we’ve sabered the champagne and poured it, if you haven’t actually poured the bottle in one serving, please be careful as the edge is very sharp and you could cut yourself. It is always good practice to hold the glass up and visually check for glass shards.

Remember, Safety First.

Enjoy!