Five Steps to Pop the Cork - Not Your Eye Out

    GUERNEVILLE (RUSSIAN RIVER VALLEY), Calif., Dec. 21 /PRNewswire/ --
 There's nothing that brings a little sparkle to your holiday get together
 with friends and family more than champagne. In fact, Americans will
 consume more than 900 million glasses of champagne this year, over 40
 percent during the holiday season, according to Impact Databank. While
 champagne will add the sparkle, what you don't want to add are injuries to
 your holiday celebrations.
 
     According to the American Academy of Ophthalmology, the careless
 handling of champagne is one of the most common causes for holiday-related
 eye injuries. These injuries are often caused by improperly opening the
 bottle, as a champagne cork is under 90 pounds of pressure -- three times
 the pressure inside a car tire. So, before you break open a high-pressured
 bottle of bubbly, it's important to know the proper technique. After 125
 years of producing premium California champagne, Korbel Champagne Cellars
 is the authority on entertaining with bubbly. By following these simple
 tips, you can open the champagne bottle like a pro -- without injury or
 spillage.
 
     "Champagne is for sipping, not spraying," said Gary Heck, owner and
 president of Korbel Champagne Cellars. "Follow these tips and you're sure
 to get your fine champagne, like Korbel, in the glass, rather than all over
 your guests. And remember, practice makes perfect. The more you entertain
 and serve champagne, the easier it gets."
 
     While the popping of a cork may sound festive and exciting, it tends to
 waste champagne and can be dangerous. The recommended Korbel way to
 properly open a bottle is to ease the cork out slowly, with the sound of a
 gentle sigh. In order to celebrate this holiday season without injury (or
 wasting champagne) follow these five easy steps:
 
 

 
     1. Make sure your champagne is chilled and unshaken. Chill the bottle for
        at least four hours in the refrigerator (a warm bottle is more likely
        to pop unexpectedly).
     2. Remove the foil cap covering the top of the bottle, exposing a wire
        hood.
     3. Undo wire hood with six half-turns of the knob.
     4. Hold bottle at a 45 degree angle while holding the cork firmly with one
        hand and the base of the bottle with the other. Be sure to point the
        bottle away from your guests.
     5. Do not twist the cork.  Rather, turn the bottle slowly while letting
        the cork glide out gently, emitting a gentle sigh.
 
     Note: Never use a corkscrew.  A champagne cork is highly compressed.  If a
     corkscrew is inserted at an angle, you may have an exploding bottle in
     your hand.
 
     "Whether you're toasting a good year or serving Mimosas at brunch, the
 holidays always call for champagne," said Gary Heck. "Opening a champagne
 bottle can be tricky, but don't be intimidated. These five easy steps to
 opening a champagne bottle will make your job much easier and faster."
 
 

 
     Other Champagne tips:
     -- Champagne that has been refrigerated does not need to remain so. As
        long as it's stored on its side, it can be returned to the wine rack
        until ready to use.
     -- Expect six generous glasses from one standard size (750ml) bottle.
     -- The most popular champagne is Brut - it's medium-dry, light and crisp.
     -- There's more than 50 million bubbles in a standard bottle of champagne.
     -- It's best to serve champagne in tapered champagne flutes, as they
        highlight the fine stream of bubbles. While short, wide goblets can be
        used in a pinch, they tend to cause the bubbles to dissipate quickly.
     -- When transporting champagne, keep the bottles upright. The shaking
        bottles receive in the car can cause champagne to quickly lose its
        sparkle after opening.  Upright bottles keep wine movement to a minimum
        and the bubbles in the wine.
     -- Crisp and versatile, Brut, Natural, Chardonnay and Brut Rose are
        delicious with hors d'oeuvres and rich enough to enjoy with many main
        courses. Extra Dry and Sec offer a bit of sweetness that works well as
        an aperitif or paired with dessert.
 
     Established in 1882, Korbel Champagne Cellars has been a part of
 America's greatest celebrations. Korbel is the number one selling premium
 methode champenoise produced champagne in America. Korbel urges that you
 celebrate responsibly.
 
 
 

SOURCE Korbel Champagne Cellars