How to Saber a Champagne Bottle
As New Year’s Eve approaches, it’s time for champagne! Instead of popping the champagne at a party, have you ever considered sabering it instead? Here’s a step-by-step guide on how to saber a champagne bottle:
1. Chill the bottle
The first and most important step is to make sure that the champagne bottle is between 38-42 degrees Fahrenheit. The bottle should be in the fridge for at least 3 hours before sabering it.
2. Prepare your saber
Make sure your saber is clean and ready to go. The saber doesn’t have to be sharpened, but should be clean.
3. Get the bottle “naked”
Before sabering, make sure to remove the foil, wire cage, and metal cap. Then hold the bottle with your hand around the neck, and keep your thumb on top of the cork until you are ready to saber.
4. Find the seams
Next, the seam you chose needs to be facing up, and you want to place the saber on that seam where the curve starts. The bottle should be held at the very bottom at a 45-degree angle and should always be pointed away from any people or fragile items or areas.
5. Time to saber
Now, it’s time to seal the deal. Slide your tool along the seam all the way to the top of the neck, and hit that lower lip part of the bottle. Don’t do it too hard, but firmly. Enjoy!