For those Who Just Have to Know - "Sabrage"

For interest sake -- and a Christmas Gift Idea.......

The time honoured art of "Sabrage" (Opening a bottle with a sabre) is the most traditional way to open a bottle of Champagne. Dating back to Napoleonic days it involves using a sword to cleanly slice the end & cork off a bottle. The technique does not specifically involve extracting the cork, but actually removing the whole top of the bottle. The art is still practiced today in the more exclusive and traditional societies, including the Military and other organisations.

History of Sabrage

There are many stories on how the tradition of sabrage started. One of the most spirited, is that during Napoleon's time, Madame Clicquot who was Mistress of the Veuve-Clicquot Champagne house had a habit of entertaining soldiers at her vineyards. Upon leaving, she gave them bottles of Champagne. As the soldiers rode off on horseback they were unable to open the bottles, so whilst keeping control of the horse they drew their sabres and beheaded the bottle with a stroke of the blade.

Method of Sabrage

Sabrage should only be conducted by persons properly trained and at their own risk. It is also suggested that it should only be conducted by those whom have social class and not be attempted at all by those of a lesser standing...........

1) Chill and rest the bottle for at least 24Hrs beforehand

2) Remove the foil and the muselet.

3) Look for the seam in the bottle, place the sabre edge against the seam just below the shoulder of the top

4) Hold the bottle at 40 degrees away from yourself, with clear space in front

5) Sweep the sword briskly and firmly across the bottle to the cork neck in a swift motion.

Note: The sabre doesn't actually chop the end off. When it slides down and strikes the lip on the neck of the bottle, it causes the end & cork to separate from the neck.