Subscribe to this
Killer Cork
I love champagne. Not all champagne but in a blind taste test Dom Perignon always wins for me. Inexpensive champagne hurts my stomach, partially from acidity and partially from the large bubbles. I’d rather have prosecco.
When it comes to opening a bottle of champagne I’m always nervous—more so when it’s not me opening it, and with good cause. I still remember dinner at an elegant restaurant owned by the famous French chef known primarily for his pastries and gorgeous leather bound cookbooks—Yves Thuries, in the medieval town of Cordes in the south of France. I heard a pop from way across the room and then like a missile the cork whizzed by the left side of my face missing my eye by about 3 inches. And they never even offered me a sip of it as apology. In fact they didn’t even offer an apology of any sort.
Happened again last month at one of the top restaurants in NY. I heard the pop—this time within 6 feet of where I was sitting—and within a split second the cork hit the back of my neck. Of course I screamed and after regaining my composer said: “I hope it’s at least Dom Perignon.”(Ah my prophetic soul—here’s the evidence.)
I informed the apologetic and somewhat horrified sommelier that I was keeping the cork in the tradition of spectators who catch a misdirected baseball at a game. i didn't ask for a signature since i wasn't sure exactly who was responsible for opening that bottle.
OK guys—this is inexcusable. Do I have to wear a catcher’s mask when I dine out? But the main reason I’m telling this tale is to warn you that when removing the little wire cage from the cork you should, at the same time, firmly hold down the cork. I know it seems like it’s in there solid but believe me the pressure of the champagne could well be enough to dislodge it without any encouragement whatsoever on your part (this has happened to me). The proper technique for opening champagne is to have the bottle upright on a solid surface, then to hold the cork firmly in one hand while you rotate the bottle with the other, thus gradually releasing the pressure and twisting out the cork. I like to use a little device called a champagne star that looks like a Ninja weapon. It fits into the groves of the champagne cork holding the cork in place. I also like to use a “perfecto nut cracker” that doubles as a great device to secure the cork. But if neither is available I’ll use my hand or hand it over to my husband and still avert my face. After all, one can’t be too careful when it comes to these things. Seriously.
Send to a Friend
Print
Post/Read Comments
Digg
de.licio.us
Facebook
StumbleUponTrackBack
TrackBack URL for this entry:
http://www.realbakingwithrose.com/blog/mt-tb.cgi/453
Send to a Friend
Comments
thanks for sahring this delightful story. makes me think of my friends in paris in a beautiful historical building near les invalides and one xmas max aiming for the ceiling where there were already many telltale dents under his wife nadège's protest! but he is a hunter--and delightfully mechant!
Reply to this Posted by: rose levy beranbaum | May 13, 2008 9:41 AM #
Ah.....memories of flying corks! Cold Duck was always the drink of choice (for the adults, of course) to accompany Christmas dinner at my maternal grandparents' home. My dad (the first son-in-law) was sure that my grandfather aimed the cork at him every time, bouncing it off the wall or ceiling just right. Grandaddy, being a retired Marine and pretty good marksman, found it hard to convince us of his innocence!
Reply to this Posted by: Amy | May 13, 2008 8:23 AM #
thank you for this very important information. i hope everyone has lots of opportunity to practice this!
Reply to this Posted by: rose levy beranbaum | May 13, 2008 7:10 AM #
From a Sommelier: Upright is ok if that is your only choice, but upright in an ice bucket would be best. Best choice is: 1) you never point the bottle anywhere in the direction of a person. This is an automatic failure in an exam situation, so why should it happen in a restaurant? 2) If you hold the bottle at a 45 degree angle, you diffuse the internal pressure of the bubbles wanting to escape, so hold the bottle at a 45 degree angle and point the neck/cork away from everyone. 3) Yes, keep your thumb over the cage and cork so it doesn't get away from you. Loosening the cage, but not removing it gives you extra grip on the cork. 4) Use a serviette as a cover, because if it does get away from you, it will help absorb any liquid expulsion, and it will protect you from being cut up, if the neck of the bottle breaks. I have witnessed this, and even with a serviette, I've seen people cut. There is a lot of pressure in a Champagne bottle and yes, glass can break. It's not just about the cork. 5) On the issue of the noise: it should not pop. I wouldn't use the term "like the gentle sigh of a woman", whatever that means, but it is best if it is: as a quiet whisper.
Reply to this Posted by: thehouseof o | May 12, 2008 11:17 PM #
You are welcome.
Reply to this Posted by: Rozanne | April 29, 2008 11:57 AM #
Thanks for sharing that neat video Rozanne!
Reply to this Posted by: Matthew | April 28, 2008 11:24 PM #
This has always fascinated me and I found a clip on Youtube today.
http://www.youtube.com/watch?v=AZ2vU3lvwx0&feature=related
Reply to this Posted by: Rozanne | April 28, 2008 11:00 PM #
Hi Rose,
First time visiting.
You're very FUNNY!
I actually found your blog listed in a blogging book while I was in Border's today. Glad I stopped by.
Your template is REALLY nice!
I know NOTHING about champagne corks, but it sound like they have it "in" for you!
Enjoy your weekend!
Reply to this Posted by: Ron | April 25, 2008 10:16 PM #
When I was a teenager, I remember my father having trouble opening a bottle of champagne. He bent over to struggle with it, and finally freed the cork with a "POP". It struck him right between the eyebrows, leaving a perfect red circle on the Ajna Chakra. Soon, my parents went out with friends for the evening and my father celebrated the New Year by wearing what looked like a bindi mark all night and through New Year's Day. And it wasn't Dom Perignon.
Reply to this Posted by: Family Nutritionist | April 24, 2008 9:21 AM #
It's shocking that any "good" sommelier would let that happen...
Zach
Reply to this Posted by: Zach Townsend | April 21, 2008 9:35 AM #
EVERY movie, show, tv, story out there, that portrays the non-proper way should get liable for killing!
Reply to this Posted by: Hector | April 21, 2008 12:24 AM #
Another option is to drape a towel over the bottle as you're opening it. Not as aesthetic, but certainly safer!
I also prefer prosecco to cheap champagne. Or vinho verde. A little fizz makes it festive, and the wine tastes better.
Reply to this Posted by: Kitt | April 19, 2008 8:14 PM #
long time fan of your books, but only just discovered your blog and I couldn't be happier. This post struck me (sorry for the pun). I was a waiter when I was going through cooking school and was terrified of doing exactly what happened to you! Your method is the EXACT method people should use...and it works every time. The big shower of champagne looks good at a world series victory, but is such a waste if you actually want to drink it. This method you described helps to prevent the eruption plus saves on the horror of hitting someone with the cork!
Reply to this Posted by: Sean | April 19, 2008 2:35 PM #
A cork being removed from a bottle of champagne should not "POP", but rather sound "like a gentle sigh of a woman".
Reply to this Posted by: Patrincia | April 19, 2008 12:32 PM #