Greetings! It's Cocktail Hour at the Intentional Table!

It's time for a new year, at least according to Julius Ceasar. They call it the Julian Calendar for a reason! Well, 'when in Rome', let's have a peek at how to safely and beautifully open a bottle of sparkling wine.

The 'Champagne of Beers.' I read it right there on the Miller beer bottle! According to any French person who has ever lived, ever, the comparison of sparkling wine to Champaign might as well be the same as Champagne to beer. There are many sparkling wines worldwide, including Prosecco (Italy) and Cava (Spain), which are wonderfully made, extraordinary things, drink beautifully, and are perfect for any occasion. But let's just be crystal clear: there is only one Champagne. How Bougie!

The easy and short answer is that sparkling wine can only be called "Champagne" if it is made in the region of Champagne, France, which is located just outside of Paris. To clarify, all Champagne is sparkling wine, but not all sparkling wine is Champagne. Got it? Bon!

While we're firmly of the belief that there's no bad time to open a bottle of champagne, there's no denying that as the end of the year approaches, so too does the number of corks the average person pops. But are you opening those bottles the right way to make the most of your bottles of bubbly? After all, a poorly opened bottle can not only end in messy sprays of sparkling stuff (forget the milk, it's spilled champagne that's really worth crying over) and loss of valuable bubbling power but considering that the pressure inside of the bottle and expel champagne corks at close to 25 mph, unwary popping can even be a safety hazard.

There's no need to scream "duck" as you wrench out the cork, though. There is a proper—and safe—way to open a bottle of bubbly.

Remember, if you point it at someone, it's a weapon. Don't be that person….

WE are more sophisticated than that at the Intentional Table; I would posit for your consideration! Let's use beauty as our guiding principle as we do this.

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Make Sure the Bottle Is Chilled

The bottle of champagne or sparkling wine should be properly chilled to around 45 degrees Fahrenheit. If it isn't cold enough, the pressure inside the bottle will cause the cork to release very quickly. That's when you get a geyser and a dangerous projectile.

Use a Wine Key to Cut off the Foil… or not.

Although all sparkling wines have a tab to help open the bottle, most of the time, it fails to make its way around the bottle, leaving an ugly mess of excess foil. Cutting the foil below the large lip of the bottle all the way around creates an even, clean line so that once the foil is removed, the cork and cage (the wire piece wound over the top of the cork) are exposed—it makes for a more attractive presentation and a more comfortable fit in your hand for the rest of the opening process.

But you don't really have to, friend. Be lovely or not; it's your call, and for me, it all depends on just how thirsty I am. My fellow revelers are…

Use a Napkin or Towel.

If your bottle has been sitting in an ice bath or has developed condensation, make sure to dry it off first. Then, fold a napkin or kitchen towel lengthwise and put it over the cage and the cork. This creates another measure of safety that can help prevent the cork from flying off and will help you get a better grip.

Twist the bottle—not the cork.

This is priceless advice. It's easier to grip the big handle than the small one, nes't pas?

Once the cage is loosened, begin to extract the cork by keeping pressure around the cork and twisting the bottle. If you twist the cork, it can break inside the bottle.

Disclaimer: The above is correct. I am not correct; I usually will remove the cage before I pull the cork. It helps me stay steady and not get the cage hung on the lip of the bottle.

How many licks does it take to get to the center of a tootsie pop? (3) How many turns of the wire cage loop before the cage is 'loose' and not a safety device any longer? Answer: 6 1/2. Exactly. Only. Every time. Count them! When you get to 6.5, that baby is ready to go. Use your new smarts to stay safe.

Begin to pull the cork away from the bottle slowly.

Once the bottle has been loosened and is moving freely around the cork, continue to maintain a firm grip on the cork and progressively begin to work it out. I usually will twist ever so gently as well, but I remain aware of not breaking the neck of the thin lower part. Do this until the pressure in the bottle begins to push the cork out naturally. Once you feel the cork begin to move on its own, push against it gently to keep it from releasing too quickly.

Control how quickly the cork separates itself from the bottle.

The slower the cork separates itself from the bottle, the more gentle the hiss that will occur. That's right, a hiss, not a pop. People are always wowed when a bottle of sparkling wine is opened with barely a blip—aim for that.

The French term for this is: 'The Sweet Sigh.' This is what you want.

Use your favorite glasses... and reconsider flutes. What? I know! While flutes are common, the narrow opening keeps you from appreciating the aromas of the wine, meaning you miss out on some of the bubbly nuances. Instead, pros tend to favor tulip-style glasses (think: a champagne flute with a wider rim and a more rounded bowl) or white wine glasses (champagne is, at its essence, white wine) to make the most of the vintage.

So, it's that time. Get in the fridge, and get it real cold-like, beloveds.

Blessing from this Intentional Table and its humble cook.

Cheers!

Dr. j

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