Sabler or sabrer?

Both expression exist but do not indicate – appoint – the same thing. The debates live – remain – besides as for the exact origins of the expressions…

To pop the champagne was, according to most of the commentators, a way to drink the champagne which consisted in the last century in taking a flute, to blow there inside so as to cover the surface interns of a light vapor and to sprinkle then with some fine sugar so that a part – party – of the sugar remained fixed to the wall.

We paid then the champagne on this layer of sugar which was transformed then foam. It is likely that this expression ” to Pop the champagne ” was then widened to indicate – appoint – the necessity of drinking very quickly this champagne made even more sparkling – frothier, more frothy.

To pop the champagne can thus indicate – appoint – both aspects in this way to drink the champagne, the powdering of sugar and the consumption of the contents of the flute of a single line – feature.

To pop the champagne consists in opening the bottle without uncorking it but by means of a sabre – or of quite different heavy and lengthened object, also. The technique consists in making slide the dish of the blade along the neck by giving a very dry blow with the back of the sabre onto the collar – pass – of the bottle. The given shock and the pressure of the wine inside the bottle allows to break it clear, at the level of the collar – pass – which is violently split and ejected with the cork and the muselet.

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Traditional way

If you do not want to risk you sabrage, there is the traditional method of champagne bottle opening. Here are some basic rules to follow:

1. Tilt up the bottle at 45°, release the loop of the cap.

2. Turn the cap slightly holding it firmly by its top and uncap slowly by turning the bottom of the bottle.

Good to know: More noise at the opening of the bottle and the champagne will lose most of the flavor! Attention: uncontrolled champagne cork can reach speeds of nearly 50km/h!

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