The art of sabering a Champagne bottle!
Translated by Sophie Balaguer. See the original article in French
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THE BEST OF 2010: post published on November 21st | Wine Day Special:
Among the Pleasures of the table, Champagne ‒ that rhymes with party ‒ holds a special place. The festive season is soon to come and if (almost) anyone can open a bottle, “sabering a champagne bottle” needs to be done according to traditions. To impress your guests, follow the advices of Emmanuel Delmas, French blogger and sommelier who loves his job. Not only does he shares with us his knowledge in oenology, along with the wines and vineyards he’s discovered, but also his savoir-faire, acquired while working in prestigious restaurants.
(…) The origin of the word “saber” goes back a few centuries. For the saber contributed to the splendor of military celebrations. It was traditional to open the champagne bottle with a saber.
Champagne saber. Photo: Slartibartfass, Wikimedia Commons
The cork would pop and the precious liquid would gush out. This tradition seems to be over, yet it goes on in the major Champagne houses, certain military institutions, or more simply, at wine events in the Champagne region.
How to saber a bottle of champagne?
Muselet. Photo: Champagne Dumangin
Saber a champagne bottle is impressive and spectacular. However, this is not very difficult.
We must use what is called a “lighter” saber, short and stocky, used by the infantry
The blade of the saber must follow the seam running up the sides and should hit the lower lip of the neck.
Never forget that the cork pops under the combined effects of champagne pressure and saber clash.
Therefore the gesture must be swift, sharp and safe. It is important not to stop it but to let it go to the end.
Some precautions
It is useless to emphasize on the fact that a saber is a dangerous weapon. Do not put yourself on the path of the cork!
Children are not entitled to try to saber … And, finally, consume with moderation.
Editor’s Note: watch the video demonstration
This post has been shorted by E-Blogs.
To read the full article in French, click here
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