HOW TO SABER


Note...

We do not endorse nor recommend sabering a Champagne bottle, or any other glass bottle. You must be properly trained by an experienced sabreur. It can be very dangerous if not done correctly and under the proper condition.

How To Saber

  • Sabering Champagne has to be done only with Champagne or good quality sparkling wine
  • The bottle MUST be cold: between 41-45°F or 5-7°C
  • Trick: reverse the bottle in the ice bucket (neck down) 20 minutes before
  • Carefully remove the foil and the wire cage (muselet)
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  • Find 1 of the 2 seams
  • Hold the bottle firmly at base with arm extended
  • The neck of the bottle should be pointing upwards 30
  • Lay saber almost flat along the seam
  • Slide firmly against annulus (glass ring) at top
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  • Perfect Sabrage !
  • If well done, internal pressure (6 bars or 100 psi) = clean cut , no glass into bottle

Note...

We do not endorse nor recommend sabering a Champagne bottle, or any other glass bottle. You must be properly trained by an experienced sabreur. It can be very dangerous if not done correctly and under the proper condition.

 

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