It can seem daunting when you are initially handed a sabre and a chilled bottle of Champagne with the expectation that you will sever the top of the bottle with the sword’s blade. Do not be downhearted! No-one has ever failed and all it needs is a firm wrist with a high elbow and you’ll be back at your table regaling your fellow guests with tales of how easy it really was.
When performed on a suitably chilled bottle of Champagne, the cork and glass annulus fly away, spilling little of the precious wine. The pressure of the Champagne always ensures that no glass falls back into the bottle. Today, the Maître-Sabreur is always there to make sure safety is observed, and the cork flies away from spectators.
2 comments:
Just make sure you hit the little glass nodule on the neck that's put there for this purpose, get's messy otherwise :) Impressive when it works though, great for garden parties!
Okaaaaay...I'll bite...WHY? As Samuel Johnson said re: a dog's walking on his hind legs. "...It is not done well; but you are surprised to find it done at all."
Just be careful, ho. Don't slash your wrist instead of the bottle's neck! (That's what I'd likely do---I'm a disaster with knives.)
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