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(poured) then the champagne on this coat(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.
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!