Try not to agitate the bottle to create less of an eruption.
When most people consider remove a champagne cork, they often think the only way is to have the cork shooting out of the bottle with a loud pop and the champagne erupting in a miniature geyser. Though amusing and considered the traditional method, the proper way of removing a champagne cork is less spectacular, but safer. It also helps to keep the champagne from losing some of its effervescence.
Instructions
1. Make sure the champagne is properly chilled before opening. The ideal serving temperature for champagne is 42 degrees Fahrenheit to 45 degrees Fahrenheit. Also, try not to agitate or shake the bottle to prevent the gases from expanding and erupting in a geyser when you remove the cork.
2. Remove the foil and metal cage by twisting the coiled extension of the cage counter-clockwise until it is loosened. Point the bottle away from you and remove the cage carefully. Depending on the gas pressure in the bottle, corks have been known to pop out when the cage has been loosened or removed.
3. Grip the cork with a cloth napkin and wrap a kitchen towel around the champagne bottle. Slowly twist the bottle in one direction while firmly gripping the cork. The idea is to twist the bottle, not the cork. Point the bottle away from yourself and others in case the cork shoots out.
4. Continue twisting the champagne bottle until the cork pops out. Though not as much fun, this method will usually result in a softer pop, but will prevent the champagne from erupting and losing some of its effervescence. It will also keep the cork from becoming a projectile and shooting across the room.
Tags: away from, bottle away, bottle away from, champagne bottle, champagne cork