How to Open Champagne Safely

Champagne is bottled under significant internal pressure — roughly comparable to a car tire — and the cork can become a genuine projectile if opened incorrectly.

Why Champagne Bottles Are Pressurized

The carbonation in Champagne comes from a secondary fermentation that happens inside the sealed bottle, trapping carbon dioxide that builds real, measurable pressure — typically around 90 psi, notably higher than most people assume for a beverage container.

The Correct Opening Technique

First, keep the bottle chilled — pressure and the risk of the cork shooting out increase with warmer temperature. Remove the foil and wire cage while keeping a hand or thumb over the cork at all times, since removing the cage can itself release enough pressure for the cork to launch. Point the bottle at a 45-degree angle, away from yourself, other people, and anything fragile.

Twist the Bottle, Not the Cork

A key technique correction: hold the cork steady and twist the base of the bottle, rather than twisting the cork itself — this gives you more control over the release, letting you feel the cork gradually working loose rather than fighting it directly.

Ease It Out Slowly

As the cork begins to release, apply gentle counter-pressure to ease it out slowly rather than letting it pop dramatically — a properly opened bottle should release with a soft sigh rather than a loud pop, which also helps preserve more of the wine's carbonation for pouring rather than losing it in an explosive release.

Why the Popping Sound Is a Myth to Avoid

Despite popular culture's association of Champagne with a loud pop, professional sommeliers specifically avoid that dramatic release — not just for safety, but because a controlled release preserves more bubbles in the glass rather than losing carbonation to the sudden pressure drop.

Real Safety Considerations

Champagne corks have genuinely caused eye injuries when bottles are opened carelessly or when shaken beforehand (which increases pressure further) — always keep the bottle pointed away from faces, and never remove the wire cage or foil without keeping a hand over the cork throughout the process.