--- slug: how_to_open_a_champagne_bottle category_path: home_kitchen/kitchen_dining/dining_entertaining/glassware_drinkware/champagne_flutes type: informational title: "How to Open a Champagne Bottle" lead: "Chill the bottle cold, peel off the foil and loosen the wire cage while keeping a thumb over the cork, then hold the cork still and slowly twist the bottle at a 45° angle until it eases out with a soft sigh. Cold wine and turning the bottle rather than the cork keep the pressure controlled so nothing flies or foams over." recommendation: name: "Chill it well, keep a thumb on the cork, and twist the bottle — not the cork — at 45° for a quiet sigh, not a pop" reason: "Opening Champagne safely is about controlling the cork, which is held in by real pressure — roughly 90 psi. Start by chilling the bottle thoroughly (at least three hours in the fridge, or 20–30 minutes in an ice-and-water bath); cold wine holds its gas and foams far less. Peel off the foil, then, keeping one thumb pressed on top of the cork, untwist the wire cage — it takes six half-turns — but don't lift it off; once it's loose the cork can launch on its own, so never let go. Grip the cork firmly (a folded napkin helps), tilt the bottle to about 45°, and point it away from people and anything breakable. Now hold the cork still and slowly twist the bottle, not the cork, easing the cork out against your grip so the gas escapes as a soft sigh rather than a bang. The angle gives the gas more surface to escape and keeps the wine from gushing. If a cork is stuck, warm the neck in your hand for a moment and try again; if it snaps off, use a corkscrew on the remaining plug." published: 2026-07-09 updated: 2026-07-09 ---