In How to Videos

We have always wanted to know how to saber a bottle of Champagne and with New Year’s Eve approaching we figured that this is a perfect time. There is definitely very few other ways to open a bottle of Champagne more dramatic than sabering and you can use almost any blunt object like the back of a chef’s knife, a Champagne glass, or basically anything like a golf ball.

We recently caught up with Christian Mollica, the Brand Ambassador for G.H. Mumm Champagne at the Pernod Ricard HQ to learn. Mollica showed us a step-by-step how to saber a bottle of champagne. Check out our first attempt below.

Saberage is a technique for opening a Champagne bottle with a saber. Mainly used for ceremonial events. The wielder slides the saber along the body of the bottle to break the top of the neck away, leaving neck of the bottle, open and ready to pour.

How to Saber a Bottle of Champagne

STEP 1 – Chill the Bottles

Chill the bottles of Champagne that you are about to saber. The bottles need to be really cold in order to make the glass more brittle. On average the bottles need to be chilled in a fridge for three to four hours or 30-45 minutes in an ice bath.

Step 2 – Remove the Foil

Carefully remove the foil from the bottle leaving just the metal cage that holds the cork in.

Step 3 – Reposition the Cage

Carefully move the cage, the metal wire holding the cork in, from the bottle lip and refasten on the second lip of the bottle.

Step 4 – Find the spine of the bottle

The spine of the bottle. This is a line that runs down one side of the bottle.

Step 4 – Hold the bottle correctly

Hold the bottle from the bottom at a 45-degree angle and take whatever you are using to saber the bottle and glide it down the spine of the bottle. Make sure to point the bottle away from anyone.

Step 5- Aim for the lip of the bottle

Slide the saber down the spine of the bottle aiming for the lip of the bottle, the intersection is where you will get a clean break. In one swift motion, strike the lip of the bottle with the DULL side of your blade and make sure to follow through.

If you have done this correctly, the cork and a little ring of glass with pop off of the bottle. The top of the bottle will be sharp but is safe to serve.

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