Sabering Champagne has become fashionable, which is surprising for a custom that originally had its heyday among French cavalry officers during the Napoleonic wars (you’re on a horse; you want to open a bottle of bubbly; you are très chic; of course you use a sword).
In any case, given that saberage (as it’s termed) now is a thing, here’s a basic how-to for lopping off the top of a bottle of Champagne with a big frickin' knife. Do we suggest you do this? Not particularly. It can be quite dangerous; done improperly, the bottle can shatter, potentially slicing up your hands and at the very least startling the heck out of you. As with deep-frying turkeys—another somewhat mysterious current food trend—all it takes is a quick Google search to show the potential risks. (In case you’re still curious, though, even after all these warnings, watch this video for an amusingly unfortunate instance of how this classic and/or lunatic method of opening your fizz can go wrong.)
But if you’re dead set on sabering some Champagne (or if you're a reincarnated French cavalry officer), better that you know what you’re about than not. Watch the video below for a tutorial, and here's a rundown of the basic drill.
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