Opening a Bottle of Sparkling Wine
Whether champagne, Cava, or Prosecco, be very careful opening sparkling wine. The pressure in a bottle of champagne can be as much as six atmospheres – about the same pressure as in a truck tire.
Make sure the wine is well chilled – fridge temperature is ideal, but maximum 6-8˚C. When properly chilled, the bottle will be easier to open – it won’t gush out – and the bubbles will last longer.
Slant the bottle at a 45° angle away from your guests, mirrors, expensive chandeliers, etc.. Remove the foil cover and while keeping your thumb on top of the cork, carefully remove the wire hood. Hold the cork firmly with one hand and gently twist the bottle with the other. Allow the pressure of the sparkling wine to push out the cork, keeping control as it releases.
If you want to impress, pour using the punt, that indentation in the bottom of the bottle. Put your thumb into the punt and rest the underside of the bottle against your palm and fingers as you pour.
Fill each slim flute or tall tulip-shaped glass first with a small pour of wine, then top up to the two-thirds mark. This prevents the bubbles from overflowing the glass.
Never chill your flutes, as the condensation on the glass will burst the bubbles.
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