WASHINGTON, August 3, 2012 – Sabering Champagne goes back to the days of Napoleon! In order to saber your champagne correctly, you need to make sure it’s very cold. The second step is to remove the foil and metal cage from the outside.
You’ll notice there is a seam on the outside of the champagne bottle where the seam meets the bottle. You’ll use your saber or butter knife to hit that spot - the spot where the seam meets the bottle.
Once you hit that spot, the cork will pop right out. Then you can celebrate by drinking your bottle of champagne.
Laurie Forster, The Wine Coach®, is a wine educator, author of the award-winning book The Sipping Point and host of a weekly radio show by the same name on WBAL 1090AM. Her specialty is delivering wine edu-tainment for corporate events, group tastings and team-building seminars. She is also a sought after guest expert on radio shows across the country, including Martha Stewart Radio. You can reach her on twitter @thewinecoach or on Facebook at www.facebook.com/winecoach.
Read more of Laurie’s work at The Sipping Point in the Communities at the Washington Times.
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