- Posted by CorkNoob
After seeing countless videos of CorkGuru clients sabering their first champagne bottles and breaking their “saber virginity”, the CorkNoob is feeling a little left out as well as intrigued about how this whole sabering thing really works.
Simply being involved in CorkGuru and doing some research online (mainly watching Alton Brown’s video) has brought me to a step-by-step consensus of the science of sabering. Once you finish reading this article, I guarantee you’ll be a saber champion in no time.
What You Need:
– Champagne bottle with cork (no twist offs, people! Save that for your ‘classier’ friends.)
– A metal blade – Typically done with an actual saber, but any metal blade will do.
Place champagne bottle upside down in an ice bucket for at least 10mins. It needs to be as cold as possible for the best results.
Remove outer foil and twist off the metal cage around the cork.
Hold your champagne bottle at the bottom with the seam facing up towards the sky and cork pointing out in a direction where no one can be harmed. (Hide your kids, hide your wife.) You can have a towel handy if you’re nervous about any spillage.
SABER TIME! Slide your metal blade across the seam straight through the lip of the bottle in one smooth, rapid stroke.
.. Did you survive? Congratulations! If you’ve failed it’s probably because you are a failure.. kidding! Simply start from step one again.
So how does this work? A bottle of champagne is under about 90 pounds of pressure per square inch (psi) due to fermentation releasing carbon dioxide into the bottle. With such a small bottle opening, the cork is really just waiting to fly off. That’s why there are cork cages now and thicker champagne bottles being used. One small crack can cause the glass to fracture and burst!
Want to show us that you have CorkSwagger? Share your first sabering experience with us by posting your video using #SaberVirgin to Twitter and Instagram.
Maybe you can learn a thing or two from one of our CorkGuru clients: