Step 1: Chill the Champagne or Sparkling Wine

Before you open the bottle, make sure it’s well chilled. Champagne should be served at around 45°F (7°C) and a max of 55°F, so keep the bottle in the refrigerator for a few hours before you plan to open it. If you need to chill it quickly, put it in a bucket of ice and cold water for 15-20 minutes.

Step 2: Remove the Foil and Wire Cage

The first step to opening a bottle of champagne is removing the foil and wire cage that covers the cork. Remove the foil wrapper using the pull tab located on the side of the foil. The wire cage, also known as a muselet, is designed to keep the cork in place and prevent it from popping out. When removing the muselet and during the following steps, always keep pressure on the cork with the top of your hand so that it does not pop-off on its own. You can remove the muselet by twisting the tab 6 turns counterclockwise and pulling it off gently.  We recommend a towel or large napkin over the cork when removing.

Step 3: Hold the Bottle

Once the wire cage is off, hold the bottle at a 45-degree angle with one hand, making sure to keep the cork facing away from you and others. Use a towel or napkin to cover the cork and hold it securely.

Step 4: Twist the Bottle, Not the Cork

Next, hold the cork with one hand over the top, and twist the base of the bottle with the other hand. You should feel the cork start to loosen. Continue to twist the bottle until the cork pops out with a satisfying “pop.” If the cork is difficult to remove, try twisting the bottle gently back and forth while applying slight upward pressure to the cork.

Proper etiquette is actually to have the “pop” only be a whisper and virtually silent, but most love to hear the sound, and we like to think that the pop of the cork is the universal sound of happy.

Step 5: Pour and Enjoy

Once the cork is out, pour the champagne by holding the glass at a 45-degree angle and slowing filling to that the effervescence isn’t too pronounced, and the wine doesn’t bubbly over. Hold the glass by the base to avoid warming the champagne with your hands. Aim to pour the champagne into the center of the glass to prevent it from foaming over. Serve immediately and enjoy!