- 1). Chill your champagne. Cold champagne is less likely to bubble over than warm, so put the bottle into the refrigerator for one hour or stand it in a wine holder filled with ice and water for about 30 minutes.
- 2). Remove the bottle from the cooling area and dry it off to improve your grip. Remove the foil that wraps around the top of the bottle. Loosen the wire cage that sits at the top of the bottle and covers the cork. Grasp the loop at the bottom of the cage and twist it to loosen the cage.
- 3). Place the towel over the top of the champagne bottle. Grasp the towel-covered cork with one hand and the main body of the bottle in the other hand.
- 4). Turn the main part of the bottle body while holding the cork firmly in the other hand. Don't move the cork -- just twist the bottle itself. The cork will loosen itself from its position and your will hear a small popping sound. This is the indication that the cork has come out of the bottle.
- 5). Set the bottle down on the table and remove the towel. Take the cage and cork off the top of the bottle and pour your champagne.
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