It”s almost time to ring in the New Year. Until now, I myself feared opening a bottle of champagne and always made someone else handle the job. Would I shoot the cork into someone’s eye or, worse, spilling all of the champagne? With everyone in such a celebratory mood and the impending engagement frenzy upon us, I thought I’d summarize a great tutorial by the domestic goddess, Martha Stewart.
- Chill the Champagne to 45 degrees. This comes out to about three hours in the fridge and 30 minutes in the ice bucket.
- Cut the foil.
- Wrap a towel around the bottle to catch the cork.
- Hold neck of bottle while securing the top of the cork with your thumb.
- Twist off the cage, but make sure you continue to hold the cork.
- Hold the bottom of the bottle with the other hand, making sure to hold the bottle at a 45-degree angle.
- Turn the bottle slowly and release the cork.
Martha has a video tutorial if you’d like to see this in action.
– Ashlee, Brunette Contributor