Opening Champagne: The Frenchman's Toot Method

Ah, New Year’s — a day we celebrate simply for the sake of celebration. Opening Champagne isn’t optional; it’s required. After all, who doesn’t want the bubbly to endlessly flow for hours on end? Who can resist that citrus-y, brioch-y, tree-fruit-y, berry-licious, frothy nectar that graces our palates?

This turn of the calendar feels extra special. Will it roar in style? Will it bring prosperity? Will flapper attire make a comeback? Who knows. We’ll just have to see where the months take us. But like any December 31, it’s a reason to gather, laugh, sip Champagne, and dance until your shoes have been off for at least two hours (because who wants to party in fancy footwear all night anyway?).

Before we dive into festivities, though, there’s some important business to handle: opening Champagne properly. Bottles contain pressure ranging from 4–6 atmospheres — that’s roughly double your car tires, or, in other words, A LOT of pressure. Handle with care, follow this handy guide, and you’ll be sipping bubbles and nibbling canapés in no time.

We also just don’t want to see you turned into a meme like these epic fails on the internet:

How to Open Champagne Like a Pro

1. Procure your bottle. Champagne or sparkling wine (Cava, Prosecco, Crémant, Asti, American sparkling — whatever you like) properly corked — none of that plastic nonsense. It’s time to celebrate, so splurge a little!

2. Chill it. Refrigerate your bubbly until it’s about 46–49˚F, or give it a solid three hours in the cold. Short on time? Thirty minutes in an ice bath works too.

3. Prep your glassware. Make sure your glasses are clean and free of soap residue, or you’ll end up with sad bubbles.

   Side Note #1: Flutes keep bubbles flowing beautifully, tulip glasses are also excellent, and regular wine glasses are perfect if you want more aromatics. Coupes (you know, Marie Antoinette’s bosom models) are charming but impractical — save those for custard and berries, not Champagne.

4. Remove foil and loosen the cage.

   REMEMBER: Keep a hand over the cork at all times. Safety first.

5. Decide cage on or off. Some like to pop with the cage on, others off — totally personal preference. Whatever you choose, always keep a hand secured over the cork and point it away from people and anything fragile (Grandma’s heirlooms, your TV, etc.).

6. Time to open. With one hand on the cork, twist the bottle (not the cork) slowly. After a few turns, you’ll feel the cork start to loosen. Wiggle it slightly to release the air. You’ll hear a gentle hiss, the Frenchman’s toot.

   Side Note #3: Sure, the loud pop is satisfying and Olympic-gold-worthy, but if you want to save every drop of your $80+ Champagne, stick to the Frenchman’s toot. Less cleanup, more bubbly.

7. Pour like a champ. Angle your glass at 45˚ and fill carefully.

   Side Note #4: Small party? Don’t overpour; you can always top off. Big party? Pour conservatively so everyone gets a taste… or keep a few extra bottles chilled (because really, who doesn’t want more Champagne?).

And there you have it! The proper way to open Champagne — elegantly, safely, and with maximum style. If you want to up your game even further, check out our article on how to correctly saber a bottle. Head over to First Bottle Wines to shop some of our favorite sparkling wines. Cheers!