The Champagne bottle should be chilled before opening.(Photo: Korbel American Champagne)
As New Year's approaches here's a tip: Everything you learned from
the movies about Champagne is wrong. A big pop when the cork slips out?
Wrong. A surge of Champagne from the bottle? Wrong. Filling up the
glasses right away? Wrong. Those lovely flat glasses from the 1930s?
Right - and safe - is drinking cold Champagne from a bottle
that has been properly opened, out of an upright Champagne flute (flat
glasses let too much of the gas that gives bubbly its fizz escape).
Whether you're trying this at home or celebrating at an office New Year's party, the basics matter.
start, the bottle should be chilled for at least several hours in the
refrigerator, said Douglass Miller, a professor at the Culinary
Institute of America in Hyde Park, N.Y. Experts put the ideal
temperature at between 39 and 48 degrees. Cold Champagne is less likely
to spurt out of the bottle - when you see that in the movies you know
they're either drinking warm Champagne or they've been shaking the
bottle. "The object is to get it in the glass!" said Miller.
the bottle out of the fridge carefully, no jostling or shaking! Next
remove the foil coating. Underneath you'll find the wire cage that holds
the cork in place. It should take six counterclockwise twists to undo;
that's the industry standard, said Miller. (No fair taking bets on how
many twists it will take, now that you know.) Miller loosens the cage
but keeps it over the cork to avoid an "uncontrolled cork exit."
hold the bottle at a 45-degree angle, making sure it's pointing away
from any person or thing that might be injured should the cork pop
unexpectedly. "It helps to have a napkin over the top of the cork" both
to get a good grip and to keep everything in place, Miller said.
Here's the tricky part that will mark you as an expert: Hold the cork with your fingers and twist the bottle, not
the cork. As the bottle turns, the cork will slowly ease out. As it
gets closer to the end you'll feel that it's pushing up more and at that
point Miller applies "a little bit more downward pressure" with his
fingers to control it.
That big Lawrence Welk "pop" that starts so
many movie scenes just makes for flat bubbly, say experts. "You want
just a 'kiss' of sound," said Sarah Dostert, who spent three years
working in the tasting rooms at Korbel California Champagne in
Guerneville, Calif. "That big pop 'bruises' the bubbles. Just a tiny
little hiss, that's all you want."
That big pop is also dangerous.
Each year hundreds of people end up at their eye doctor's office or the
emergency room because of Champagne cork injuries, said Monica L.
Monica, an ophthalmologist and spokeswoman for the American Academy of
Champagne is under tremendous pressure in the
bottle, 90 pounds per square inch. A typical bottle of French Champagne
can shoot a cork 42 feet. Corks have been clocked at 50 mph, and at that
speed the blinking reflex isn't fast enough to protect the eye. From
the typical opening distance of 23 inches "the cork needs less than 0.05
seconds to reach the eye," according to a paper in the British Journal of Ophthalmology.
flying cork can fracture the bones around the eye or rupture the wall
of the eye itself. If this happens "go immediately to the emergency
room. Do not touch the eye," said Monica. It will have to be stitched up
and even then in only "a very small percentage of cases will the person
see again," she said. Even those who only have their eye scratched by
the cork can be left with glaucoma and face higher risk for cataracts.
all this sounds a little too daunting, or dangerous, there's a
work-around. Several companies make what's called a Champagne key. It
looks a little like an oversized nutcracker, and grabs the cork as you
slowly twist the bottle, keeping it from becoming a dangerous
However you manage it, once the cork's out it's still
not time to pour. "You hold it for about five seconds to let the gas
escape," said Miller. Otherwise "it can foam up on you" and all that
lovely Champagne will be on the table, not in your glass.
this all seem much ado about nothing, consider the fate of one of
Monica's patients in her practice in New Orleans. The young woman had
just become engaged and her new fiancé brought her home to meet his
parents for the first time on Christmas Eve. Right before they all sat
down to eat he said he wanted to propose a toast to his bride-to be.
took the Champagne bottle, and shook it because he wanted "the loudest
pop he could get," Monica said. "She was right next to him, the cork
flew out and hit her in the left eye." The young woman bled into her
eyeball and was left with life-long glaucoma. The couple did go on to
marry but, needless to say, Christmas was ruined.