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CHAMPAGNE: OPENING & SERVING |
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© 2009 The Flash
List |
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1) |
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Take the foil wrapper off of the mouth of the bottle. |
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2) |
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Point the bottle away from yourself and others and keep
your thumb over the cork. |
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3) |
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Put a towel or napkin over the top of the bottle. |
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4) |
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Dry off the bottle and clean the ‘punt’ (the indention
in the bottom of the bottle.) |
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5) |
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Hold the bottle tightly. |
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6) |
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Pull out the metal tab, twist it
6 half
turns counterclockwise, then remove it. |
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7) |
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Hold onto the cork and turn the bottle. Do not turn the
cork because you’d have to let go of it every so often,
and you want to keep control of the cork. |
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8) |
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Slow down turning as the cork eases up. |
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9) |
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Tip the cork a smidge sideways to let in a little air
and let it ‘sigh’. Remove the cork without a pop. |
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10) |
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Quickly pour the champagne down the sides of a tilted
glass in order to prevent a head of foam and turn the
bottle a little as you finish pouring to prevent
dripping. |
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MORE DINING >> |
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MORE ARTS >> |
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INFORMATION IS SUBJECT TO CHANGE. |
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PLEASE CONFIRM DETAILS WITH ALL VENUES BEFORE PLANNING
YOUR TRIP. |
