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A Lesson in Champagne Opening
Sabrage often captivates spectators with its dramatic flair when opening champagne bottles. However, not every performance results in success. In a memorable scene from a news broadcast, a woman attempting sabrage splits the bottle into two, leading to a wild eruption of champagne.
The correct technique for sabrage involves chilling the champagne to approximately 38-40 degrees Fahrenheit, which optimizes internal pressure. The bottle should be held at a 30-degree angle, and the saber’s blunt edge must be smoothly slid along the seam toward the neck. When executed correctly, this method ensures a clean separation of the cork and neck, preserving the elegance and cleanliness of the celebration.
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