How to Saber a Bottle of Champagne

A slightly different type of how-to topic for today - though it still involves swords!

At our recent charity event called Duelling with Cause, attendees got to try out sabering bottles of champagne. It’s a dramatic and surprisingly achievable skill once you understand the technique.

How to Saber a Bottle of Champagne

1. Make sure the champagne is extra cold. Particularly the neck. I recommend 20 minutes in the freezer (for an already cold bottle) or neck down in ice for at least an hour beforehand.

2. Remove the cage and foil. You can also just move the cage up if you prefer.

3. Find the seam of the bottle. It runs from the neck all the way to the base.

4. Hold the bottle in your hand with the seam up and the neck forward.

5. Place the forte of your sword blade (close to your hand) onto the belly of the bottle on the seam. The sword does not have to be sharp!

6. Position the blade at a 45-degree angle to the bottle. Press down into the bottle and then slide the blade forward, with speed, along the seam and down the neck.

7. Strike into and through the lip that surrounds the cork. Continue the motion straight through.

8. Voila!

Tips for Success

• Temperature is critical. Make sure the bottle is good and cold. A warm bottle won’t work.

• Maintain constant pressure. Ensure you have a constant downward and forward pressure into the bottle and through the lip as you strike.

• You’re not chopping. You are disrupting the glass at the lip which causes the top to crack off cleanly.

• If you chip the lip, you can attempt again on the opposite side to the seam; otherwise, open traditionally.

• The blade matters less than you think. Using a blade that has a bit of weight and substance can be useful, but if a bottle is appropriately chilled and your pressure is correct, you can do this with a butter knife, or even a spoon.

• Safety first. Do not drink directly from the bottle, or even touch the broken lip. It can be extremely sharp!

The technique relies on physics more than swordsmanship. The internal pressure in the bottle, combined with the stress point where the seam meets the lip, allows a properly placed strike to crack the glass cleanly away. With practice, you can make it look effortless.