- So the moment has arrived to open that beautifully chilled bottle (from our range...of course) for your guests.
As they glance with anticipation at the grand moment, you start to wonder..
Should it pop loudly? How high should the cork fly? What if I hit somebody in the eye?
If you want to master the art of popping your sparkling bottle like a somm we have the right tips for you!
First of all, the aim of the perfect opening is for the bottle to "whisper" and minimise the loss of carbon dioxide (AKA the bubbles).
Some of our bottles refine on yeast for more than 10 years.
It took a lot of work and time for the bubbles to form so you definitely don't want to lose any fizz!
You can learn more about the traditional method of sparkling wine making on our website.
The easy one...remove the foil capping and discard
The foil cap on most bottle has a little tab you can pull to make the job easier.
Untwist the wire cage, loosen it slightly from the cork but DO NOT REMOVE IT.
Trivia fact: did you know on all the bottles of sparkling it take exactly 6 turns to untwist the cage completely?
Slowly twist the bottle - not the cork - while holding the cage and cork firmly in your hand.
If you are not confident with your grip you can use a tea towel.
The atmospheric pressure that resulted from the secondary fermentation in the bottle should do the trick with little effort.
Just to give you an idea...the pressure inside a bottle of sparkling is around 6 atm, in a tyre it's just 2 atm!
The sound should have been a low and gentle POP...FIZZ, not fireworks on Sydney Harbour.
A gentle vapoury stream of carbon dioxide should flow out but no liquid comes out or is lost (which is what we want, more for my glass).
STEP 5 (optional)
Sniff the cork and the content from the neck of the bottle.
Like all wines, sparkling wine can get corked too.
This happens when the wine is contaminated by cork taint.
The smell of corked wine is somehow described as wet newspaper or wet dog (mhhh..nice...).
It would also have lost its fruit characteristic, taste dull and a little astringent.
Your bubbles are now ready to serve (there is will be another post soon on how to pour!)
P.S. Alternatively you can "SABRAGE" you bottle... if you have sword handy...