Tips on Sabering Champagne Succesfully

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Always use a champagne saber or a champagne sword whenever executing or beheading the bottle. A regular kitchen knife is meant for cutting meat and not cutting the lip of the champagne bottle. Get more champagne sabering tips in our file.

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Presentation Transcript

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WHAT TO DO WHEN YOUR SABRAGE FAILS

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When It Goes Wrong Sabrage fails will not just only waste a good wine but also detrimental when it comes to injuries. So never take such art for granted and always be reminded about safety precautions. Never compromise the tool that you are going to use. Always use a champagne saber or a champagne sword whenever executing or beheading the bottle. When sabering gone wrong better to put the fragments of the bottle somewhere else safe. First Try Fail It is because of the fact that during your first swing or second swing of the blade it already damaged the seam. Keep in mind that this part of the bottle is the weakest. You may succeed in breaking the glass but this time in half. If this happens accept the fact that you spoiled such as good wine never try and drink the spare. So if you made your first swing and failed it would be better to uncork the bottle the old way.

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Temperature One of the most important factors that you should consider in order for you are about to saber champagne or beheading a bottle of champagne is its temperature. Keeping the champagne cold makes it easier beheading the bottle. It is because of the fact that perfecting the art is not based on how much force a person will use when swinging the blade or the champagne saber.  Don’t Drop It Amateurs may drop the bottle and this is common if they don’t have a good grip. Keep in mind to always wipe the bottle using table napkin before beheading the champagne. If this happens though well you are lucky if the bottle doesn’t break. But never try beheading the bottle another try. What happens when you shake a can of soda The same thing goes when it comes to champagne.  w w w . c h a m p a g n e s a b e r s - u s . c o m

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