How To Properly Sabre Champagne Like A Pro: Quick Champagne Sabering Guide

In this video, Charles-Philippe teaches Paul Anthony how to properly sabre Champagne. If you want to learn how to do it at home, watch this video! In this video, we use the Georg Jensen Champagne Sabre that was received in Robb Vices’ December 2017 package. With Robb Vices, you receive curated luxury products to your door every month. How To Sabre Champagne Step 1: Only Use Champagne Firstly, it’s important to note that only real Champagne from France can be properly sabered. This is because the particular method that makes Champagne takes place in the bottle, which creates a pressure of 90 PSI or 6 Bars. Most other sparkling wines such as French Crémants, American Sparkling Wines and Prosecco are made under less pressure. For instance, the charmat method only creates an internal 4 bars of pressure. If you use a sparkling wine with less interior pressure, the bottle could explode in your hand and potentially cause injury. Step 2: Remove the foil and muselet Now that you have your Champagne, remove all the foil and the wire cage at the top so your blade can slide freely along the bottle. Step 3: Find the seam If you look carefully, you will find a seam in the glass that goes from the top to the bottom. You’ll want to slide the blade along here as it is a weak spot. When the blade makes contact with the rib, it will simply pop off. Step 4: Hold the bottle correctly Place your thumb inside the punt or hollow base then prop the bottle up with your fingers. This is the pro