How It’s Done
Take a chilled bottle of champagne, not ice cold but suitable for drinking. The ideal temperature is around 37°F or 3°C
Carefully remove the wire around the cork.
If the champagne has been properly chilled, the cork will remain in the bottle.
Find one of the two seams along the side of the bottle.
At the same time, you can remove the foil which will impede the sliding movement of the sabre.
When you are an experienced sabreur, this will not be necessary.
With your arm extended, hold the bottle firmly by placing the thumb inside the punt at the base of the bottle.
Make sure the neck is pointing up – around 30° from horizontal.
Make sure no one is in your line of fire.
Calmly lay the sabre flat along the seam of the bottle with the sharp edge ready to slide firmly against the annulus at the top.
Your firm sliding of the sabre against this ring is aided by the internal pressure of the bottle, so that the cork flies dramatically away.
This leaves a neat cut on the neck of the bottle and the champagne is ready to be enjoyed.