How to Perfectly Open a Bottle of Champagne so You Don’t Spill a Drop (And the Bottle Doesn’t Explode)

Popping a bottle of champagne might seem like the pinnacle of celebration, but there’s a fine line between a graceful, spill-free pour and a sticky explosion that soaks your guests. Too many people treat opening champagne like a party trick, sending the cork flying and wasting half the bottle in an Instagram-worthy fountain of foam.

The truth is, properly opening a bottle of champagne is an art, one that keeps the precious bubbles intact, avoids unnecessary mess, and—most importantly—ensures that no one gets injured in the process. Whether it’s a casual gathering or a high-stakes toast, here’s how to safely and perfectly open your bubbly without a drop lost or a bottle shattered.

Why Champagne Bottles Are So Volatile

Champagne isn’t just any ordinary beverage—it’s under pressure, and a lot of it. Thanks to the fermentation process, the carbon dioxide inside a bottle of champagne creates pressure three times that of a car tire. That means an improperly handled bottle can turn into a projectile, with a cork that shoots off at speeds of 25 to 30 mph—fast enough to break glass or cause serious eye injuries.

And let’s not forget about the liquid itself. Shake the bottle too much, or open it too quickly, and you’ll send a fizzy geyser of champagne all over your floors, clothes, and guests. The goal is to control the release of pressure while keeping all that precious bubbly inside the bottle where it belongs.

The Right Way to Open a Champagne Bottle 

Opening a champagne bottle the right way isn’t about theatrics—it’s about precision and control. The key is to treat it gently and let the pressure escape gradually.

Start by chilling the bottle properly. Warm champagne is a disaster waiting to happen—the pressure inside builds up faster at higher temperatures, making it more likely to foam over or explode. The ideal serving temperature is 45°F to 50°F, so keep the bottle in the fridge for a few hours or chill it in an ice bucket for at least 30 minutes before opening.

When you’re ready, hold the bottle at a 45-degree angle, pointing away from people, pets, and anything fragile. Remove the foil, then carefully untwist the wire cage that holds the cork in place. Here’s where people make their first mistake: never take your hand off the cork once the cage is loosened. The pressure inside could push the cork out unexpectedly, and you don’t want to be caught off guard.

With one hand firmly on the cork, slowly twist the bottle, not the cork itself. The twisting motion should be slow and steady, allowing the pressure to ease out gradually. You should hear a soft hiss, not a loud “pop.” If done correctly, the cork will release smoothly, without a single drop of champagne wasted.

How to Safely Remove a Champagne Cork

If the cork is stubborn and doesn’t want to budge, resist the urge to force it out. Never use excessive pressure or try to pry the cork free with your fingers—this can cause it to shoot out unpredictably. Instead, wrap a kitchen towel around the cork for extra grip and continue the slow twisting motion. If necessary, let the bottle sit for a few minutes, allowing the pressure inside to stabilize before trying again.

If you’re dealing with an older bottle where the cork is dried out or fragile, extra caution is needed. A brittle cork may break apart, leaving pieces inside the bottle. If that happens, use a fine mesh strainer to filter out any cork fragments before pouring.

Is It Safe to Open a Champagne Bottle with a Knife?

Champagne sabering—the dramatic act of slicing off the top of the bottle with a knife or sword—is a risky business. While it looks impressive in movies and viral videos, it’s not something you should attempt unless you really know what you’re doing.

Sabering works by striking the bottle at the seam, where the glass is weakest. Done correctly, the top of the bottle breaks cleanly away, sending the cork and a ring of glass flying. Done incorrectly? You could end up with shattered glass in your champagne, a sliced hand, or worse, a bottle that explodes in your face.

For the average person, safety and practicality outweigh the theatrics. Unless you’re trained in sabrage and using the proper type of bottle, stick to the classic method—it’s just as effective, and you won’t risk injury or wasting a perfectly good bottle of bubbly.

The Important Rules for Opening Champagne

Beyond the technique itself, a few extra rules ensure the process goes smoothly:

1. Always chill the bottle before opening. Warm champagne is volatile and foams up more easily.
2. Never shake the bottle unless you want a spray of wasted champagne.
3. Always keep a firm grip on the cork after loosening the wire cage. Never let go until you're ready to ease it out.
4. Point the bottle away from people and fragile objects. Corks can fly unexpectedly and with force.
5. Open it over a sink or towel if you're nervous about spills—but if you follow the steps correctly, you shouldn’t need to worry.