How to open champagne?

The steps to open champagne are as follows:

1. Champagne must be completely chilled before opening. This step directly determines the safety of the later opening process, because the gas in the wine will be more stable at low temperature, and this step must not be ignored in order to save trouble.

2. Put the bottle on a stable table, and pay attention to the action range, so as not to make the bottle shake violently. Find a dry cloth to dry the bottle body and bottle mouth to avoid slipping. Usually the aluminum foil has a circle of small holes at the bottleneck, and the aluminum foil is torn through the small holes.

Hold the cork with one hand first, and then unscrew the wire with the other hand. Generally, the iron ring can be rotated counterclockwise for six and a half times. Remove the unscrewed thread cap, and try not to affect the cork. Press the cork with your thumb before and after removal.

4, gently pick up the bottle, keep the level up 45 degrees, pay attention to the bottle mouth don't face the crowd. When opening a bottle, you must hold the cork tightly and never rotate or twist it. Be alert when taking turns. If the cork has the intention of being slightly pushed out by the gas, it is necessary to increase the pressure on the hand.

When the cork feels loose and the outward force is enough to push it away, stop rotating, slowly loosen the hand holding the cork, and let the cork pop out by itself until the cork gently pops out of the wine mouth.