A few days before the New Year holiday, I saw a segment on one of those morning shows about How to Open a Bottle of Champagne. Like opening a bottle of wine, champagne has it's own rules. I've heard of a few, but I had to check with Martha for her
Champagne-opening tips. You'll want to read this, just to make sure you are Doing It Right.
Chill the champagne to 45 degrees before cutting and removing the foil. Wrap a towel around the bottle and hold the neck of the bottle while you secure the cork with your thumb. Remove the wire cage. (Martha suggests that it takes about six turns to remove the cage. She's nothing if not thorough.)
While still holding the cork with one hand, and the bottom of the bottle with the other, tilt the bottle at a 45-degree angle (engineers, rejoice!) Turn the bottle,
not the cork, slowly and carefully. Release the cork carefully and pour the Champagne. I've heard it said that the Champagne shouldn't "Pop" open, but rather, it should sound like the "sigh of a woman".
There are so many comments I could make about that, I don't even know where to start.
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