The Actual Science Behind Sabering a Champagne | Champane Saber

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It may look difficult to master, but all it takes is a bit of practice and you are on your way to becoming a sabrage expert. However, when practicing, it is highly recommended not to use an ordinary knife or kitchen knife. For deatiled information about techniques of sabering a champagne go through our file.

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Presentation Transcript

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Sabrage or champagne sabering has been used as a fancy way or art a long time ago. It is said that sabrage was used by the Hussars Napoleon’s Bonaparte’s cavalrymen. During wins and defeats in the battle these men prefer to celebrate or mourn drinking champagnes. Their curved swords or also known by many as a saber. New Vs Old Technique of Sabering a Champagne Sabrage is traditionally used for entertainment and a ceremonial moment. The blade of the saber will be slid from the neck up to the lip of the bottle as it breaks the entire lip of the bottle together with the cork. The force of the blunted blade helps the pressure inside the as the lip separates the collar from the neck as it breaks away from the neck. Sabering or Sabrage

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It may look difficult to master but all it takes is a bit of practice and you are on your way to becoming a sabrage expert. However when practicing it is highly recommended not to use an ordinary knife or kitchen knife. the blade of champagne sabers or champagne swords are blunt since the art does not require a sharp blade perfecting the execution. Mastering The Art The Actual Science The science behind sabering is not as complicated as it seems. As you may already know champagne is so bubble for one reason and that is because of the fact that such wine is fermented with sugars that forms carbon dioxide gas.

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It must be performed at a suitable temperature. It must be served cold but not too cold otherwise you’ll jeopardize the science behind the art. Having it chilled in a bucket full of ice and leave it for about 15 minutes or so will do. You can put the bottle upside down so the neck will be properly chilled. before doing so make sure that you removed the foil and the cork wire.  Conclusion Perfecting this new art of uncorking or should I say an old way of uncorking requires practice the right knowledge behind the actual science and the right tool using a champagne sword or champagne saber. Practice would not make the art perfect since no one is perfect but practice can make you better. For more details contact us on: www.champagnesabers-us.com

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