How to sabre champagne

 Posted by on 31 December 2009  Modern Life
Dec 312009
 

In a special New Year’s Eve post, Amy films while I use a heavy kitchen knife on a $9 bottle of “sparkling wine.”

It’s open!

Now, I have posted about this before. So has Keith. And Wired has a “how-to” wiki that explores the difference between sabring a real French champagne, and an American one.

I have a sneaking suspicion that I’ll be posting about it again, too.

Grant Hamilton

  • Matt Goerzen

    *HAH!!!* (If you could only see me at my desk howling with laughter…). You’re such a ham dude, but it sure is entertaining.

    Happy New Year folks.

  • Colin

    Now there’s a way to make a splash at a party…

  • http://www.absurdintellectual.com/ Grant Hamilton

    Caveat: Water and cold is no joke, people. My hands were soaked after this. It took me less than a minute to get back to the car, which was warmed up already, but I could barely turn the key to get it started. I was a block and a half from my house, but when I got there, opening the door with my couldn’t-feel-them fingers was just about impossible. I ran lukewarm water over my hands in the kitchen, trying to bring feeling back, and I literally wept from the pain.

    Yes, I suffer for my art. And the next time I sabre champagne will be in the summer.

    Also, I have since learned that it’s best to look for the ‘seam’ on the bottle.

  • Matt Goerzen

    Pain is entertaining, apparently.

  • Reader

    LOL