How to Open Champagne Properly for Year-End Celebrations
Creatrip Team
2 months ago
Champagne and sparkling wine are common at year-end and special occasions, but opening them can be nerve-wracking due to high bottle pressure from secondary fermentation (the process that creates bubbles). Eleanor Latour, VP of Maison Louis Latour, shares five expert steps: 1) remove the foil neatly with a sommelier knife; 2) keep your thumb on the cork while loosening the wire cage; 3) tilt the bottle about 45° and rotate the bottle (not the cork) to control release; 4) aim for a soft “shh” rather than a loud pop to preserve bubbles; 5) pour a small amount into each glass first, then top up to reduce overflow and keep effervescence. Common mistakes include intentionally popping the cork (wastes bubbles and risks injury) and turning the cork instead of the bottle. Serve champagne at 7–10°C (45–50°F), chilling in the fridge for hours or in ice water for at least 20 minutes. For nervy hosts, practice with a cheaper sparkling wine and focus on calm, controlled movements to honor the craftsmanship inside the bottle.
