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Two hundred years ago, young cavalry officers in the French Army developed the art of Sabrage, dramatically removing the cork from the champagne bottle with a sabre.
The Confrerie du Sabre d’Or is encouraging this noble art in Britain and under the guidance of a Master Sabreur, you could start your drinks reception with true panache and learn an impressive new party trick in the process! No slicing or chopping is involved and a successful sabrage should leave the ring of glass intact around the cork whilst the bottle remains full of champagne.
Firstly, remove the gold foil and the cork wire from the top of champagne bottle. Separate the foil around the bottle neck along the line of the bottle thread.
Then hold the bottle firmly with your thumb in the punt at the base of the bottle and your arm extended, pointing away from guests.
Calmly but firmly, slide the flat of the sword along the thread until it reaches the glass ring at the top with a sharp tap.
The internal pressure will cause the neck and cork to come cleanly away and the pressure of the champagne bubbles ensures that glass particles can’t fall back into the bottle.
For more information visit their website the Confrierie du Sabre d’Or on www.confreriedusabredor.com