How to pop Champagne like a pro
The pop of the cork as a Champagne bottle opens is the hallmark of most celebrations. But it's also the most telling sign of an amateur at work.
Not only can a flying stopper do serious injury to a partygoer – it does happen – but when done correctly, the noise level should actually be at a "bare whisper," according to Sebastian Allano, head sommelier of the three-star Michelin restaurant Caprice in Hong Kong.
He teaches us how to silence our sparkling bottles.
Chill it well. The warmer the Champagne, the higher the chance it'll bubble over when opened.
Cut the foil. Instead of ripping it open, use the blade of your wine opener to score around the top of the rim by turning your hand—not the bottle.