1. Grab A Cold Bottle Of Bubbly

Make sure the bottle is chilled. If the bottle isn’t properly chilled, the pressure inside can cause the cork to discharge quickly. The recommened serving temperature is 40° to 50° F. Be careful when handling your bottle, there is a lot of pressure inside due to the carbonation. Do not shake bottle before opening.

2. Remove Foil

Pull the plastic tab on the neck to open the foil.

3. Loosen Cage

Turn the key 6 half turns. Once loose, don’t take the cage off of bottle yet, be sure to hold both the cork and the cage in your hand.

4. Remove Cage

Make sure to keep your thumb on the cork to secure it is a safe operation. Do not remove the cage until you are ready to open the bottle.

5. Drape A Napkin Or Towel Over Bottle When Cork Is Exposed

Keeping your thumb on the cork as long as possible. Fold a napkin or towel and put it over the cork. This serves as a safety measure and can prevent the cork from flying off.

6. Twist The Bottle

Always face the bottle in a safe direction away from people, windows, and wine glasses. Hold bottle at a 45° angle, keep pressure on the cork, and begin to slowly rotate the base of the bottle, the hand on the cork doesn’t move. The trick is to twist the bottle, not the cork.

7. Control When The Cork Separates From The Bottle

Begin to pull the cork away from the bottle. Once the pressure in the bottle begins to drive the cork out, apply pressure against it. Make sure to keep your thumb over the cork during the whole process.

8. Slowly Let The Pressure Of The Bottle Push The Cork Out And Pop The Bottle!

When the cork is nearly out, lessen the pressure, and release the cork into your hand. The slower the cork separates, the lighter the whisper. Aim for a silent release of the cork.

9. Hold Bottle At An Angle For A Few Seconds

This will assure that wine does not spill out of the bottle with any sudden jerks or movements.

10. Hold Your Wine Glass At A 45° Angle

This will allow the wine to pour smoothly and without much bubbly mousse.