Many people at the solemn moment prefer ordinary wines to champagne, and not at all because of their taste preferences, but only because of the fear of sprinkling foam on the atmosphere and guests. In fact, it is not difficult to open a bottle of a drink under pressure, the main thing is to follow the technology and have a firm hand.
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Preparing for the opening of champagne
A couple of hours before the expected opening of the bottle, it must be cooled to a temperature of about 6 ° C. To do this, you can put it on the bottom shelf of the refrigerator or fill it with ice. You can not expose champagne to too low temperatures or even freeze it - its taste will noticeably decrease. Cooling helps to reduce the amount of gas in the liquid.
Since the glass will fog up from being in the refrigerator, the bottle will have to be wrapped with a pre-prepared napkin, which is still useful at the time of opening. When delivering alcohol from the kitchen to the living room, you cannot shake it, otherwise all preparations will be in vain.
Champagne Opening Technology
The pressure in a bottle of sparkling drink exceeds the same parameter in automobile wheels by 2-3 times, therefore, handling should be very careful. You can not remove the cork with a corkscrew - such an action can become an obstacle to the release of pressure outside through the neck and cause the explosion of a glass vessel.
To begin with, you should remove the foil, while trying not to shake the champagne again. Getting to the muzele - wire winding, the bottle must be placed with the neck off at an angle of 45 degrees. This is necessary to partially relieve pressure on the tapering part of the bottle, since its force is directed upwards. The cork should be pointed into the wall, away from faint objects and crowds of guests. Its speed at the time of the shot reaches 120 km / h - a good reason to stay away from its trajectory.
Holding the cork with your finger, the muselet is carefully removed from under it, after which the neck is covered with a napkin - it will also slow down the shot and protect guests from spraying if something goes wrong. You need to firmly grip the cork with your fingers and start the rotation of the bottle. Having felt that the cork under pressure is moving forward, you need to slightly slide it with your finger to one side (to let the gases out), weaken the grip and allow it to slip out of the neck, with a slight popping or a slight hiss.