How to Saber Champagne

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Sabering a champagne bottle is an impressive way to open it and enjoy its contents. It is also relatively easy to do,

provided that you have the proper tools and take the necessary safety precautions.

1. Gather your supplies:

- A chilled bottle of champagne

- A sharp, non-serrated saber or sword

- A kitchen towel

- A bucket or sink filled with ice

2. Prepare the bottle

- Remove the foil and wire cage from the bottle of champagne.

- Dry off the bottle with the kitchen towel.

3. Hold the bottle at a 45-degree angle.

- Place the thumb of your non-dominant hand on the bottom of the bottle, with the champagne pointing away from you.

4. Position your saber or sword.

- Hold the saber or sword firmly in your dominant hand with the blade pointing down and slightly toward the bottle.

- Place the blade of the sword along the seam of the bottle, about an inch below the lip.

- Use your thumb to guide the blade along the seam as you slide it down.

5. Strike the bottle.

- With a sharp, forceful motion, strike the bottom of the bottle neck and the lip.

- The blade of the saber should break through the neck of the bottle and a large fragment will pop off.

6. Enjoy the champagne!

- Once the neck has been sabered off, you can pour and enjoy the champagne. Be careful, however, as the champagne will be under pressure and may fizz up quite a bit.