It should sound like a nun’s fart.That’s what the waiter said as he opened the bottle of Moet that I’d ordered. Hah. He didn’t have Sister Joseph Mary as a teacher. That nun’s fart sounded more like a trumpet solo in a jazz band and trust me she let go of plenty in the course of a day.
But he was right, opening a bottle of champagne should be a subtle affair. The loud pop and crash of bubbles from the bottle opening is a great big waste of money and expensive gas. So fellow champagne aficionados, here is my simple lesson for opening a bottle of Champagne.
- Unwrap the foil.
- Holding the metal cage with the palm of your hand over the top, unscrew the metal cage. It’s there for a reason, top stop the cork from exploding out, so the pressure of your firm palm is required.
- Being really quick, remove the metal cage and replace with a cloth.
- Holding the cork, rotate the bottle, releasing the pressure on top of cork as it unscrews, but maintain control with your palm.
- You should hear a gentle pop sound.
- Pour into flutes being careful not to over fill.
- Drink up and ask for more.
Some things to remember.
- Unless you are the winner of a formula one race do not shake up the bottle. To do so means you are an idiot. Go and drink Passion Pop.
- If it explodes or makes a bang when being uncorked in restaurant, fix the waiter with steely look that says Amateur. There will be no problem with this as quite frankly that’s what they are. Should be ashamed of themselves.
- Exploding corks are really dangerous. It’s all fun and games till someone loses an eye.