How to open champagne if the cork is broken

The content of the article

1 Types of traffic jams
2 Secrets of Stubborn Cork
3 Open champagne without loss
4 Rules for serving and table setting
5 Video: how to open champagne

Usually the problem is not to remove the cork. You need to do this carefully, without spilling the drink on the table and guests. Some people believe that a bottle opened with a spectacular cotton and a foam fountain will give the drink an exquisite taste. Everything is just the opposite, the quickly released gas impoverishes it, turning it into a slightly carbonated wine. The cork has a special shape and structure in order to avoid gas loss. It withstands significant pressure, and for greater stability is reinforced with a wire mesh. And you need to open this drink in a special way, even if the cork is broken.

Types of traffic jams

Several centuries ago, thanks to the economic monk of one of the monasteries of France, champagne was received. He did not pour out the fermented wine and put it on the second process. So, secondary fermentation appeared a unique drink that brought the monastery fame and income. Only champagne made from certain grape varieties can be called real champagne. It is aged for a certain time and ferments already in bottles at a stable temperature, a high percentage of humidity, away from noise and sunlight.

Almost immediately, there was a problem with the container and cork for a unique drink. They had to preserve its taste and withstand serious pressure during fermentation. The previous method, when the wedges were cut out and turned around with a rag, did not fit, the cork did not fix at all in the neck and, with increasing pressure, cheerfully flew out with the contents. Then Pierre Perignon made another amazing discovery by studying the properties of Mediterranean oak. It turned out that the cortical part is elastic, and with increasing humidity takes the shape of a neck, hermetically clogging it.

Important: To increase the resistance, the cork was made with a slight extension at the bottom. In combination with a thick-walled bottle of the original form of dark glass, the perfect container for a noble drink was obtained.

At the end of the 20th century, the classic cork cork was replaced by plastic. It is also quite plastic, does not affect the taste of the drink and is much cheaper to manufacture. Only the natural cork closes the milky way champagne varieties, and the inexpensive types sold in any supermarket are perfectly stored under plastic reinforced with a traditional wire mesh and shiny foil wrapped for beauty.

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Secrets of Stubborn Cork

Pulling the cork out is easy enough, there are several ways to do this:

Classic, in which, gently, under the influence of pressure, she slips into the palm of her hand with a light pop;
Hussarsky, where the neck with it is cut off with a sharp knife or saber;
Enchanting, with a loud sound and a plentiful fountain of foam.

The main task is to keep the cork from abrupt departure and loss of precious bubbles, giving the drink a festive look and unique taste. But if she broke down and refuses to leave the neck of the bottle, then one of the tricks will have to be applied.

Shake the bottle lightly and under the influence of a sharply increased amount of gas, the chip will fly out on its own.
Get the broken off part with a corkscrew.
Screw a long screw into the cork, pull out with pliers.
Crush it completely and remove it piece by piece.
Apply the hussar method and cut off with the neck.

After the cork has been removed, it is necessary to allow the foam and part of the drink to pour out of the bottle, washing off small fragments and glass fragments.

Open champagne without loss

For all types of wines, cooling to a certain temperature is recommended.Under these conditions, the taste is revealed as much as possible. For champagne, the optimal figure is 7-12 degrees. In this case, the cork slightly narrows and easily comes out after removing the wire fixation. In this case, the bottle is kept slightly inclined. To prevent hands from slipping off, wrap the neck with a napkin.

Shaking a bottle is strongly discouraged if there is no purpose to turn it into a fountain.

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Rules for serving and table setting

According to unwritten traditions, the one who opened it pours the drink. Passing the bottle to another is considered bad form. Champagne glasses can be elongated, with a narrowed or widened edge, on a high leg. So the aroma is revealed more fully.

The type of champagne is determined by the sugar content and can be dry, semi-sweet, dessert, sweet. Depending on its type, snacks are prepared. An excellent combination for dry will be oysters, caviar, cold cuts, red fish. For semi-sweet, game, bird fillet, fruits, desserts are suitable. The rule is very simple, the sweeter the drink, the more neutral the taste of the product.

If champagne remains after the holiday, then the bottle can be closed again with a cork, cut it slightly or plug the neck with a napkin and put in the refrigerator. Within 2 days it is suitable for use. If the bottle spent the night on a table in a warm room and was not closed, it is better not to risk health and pour out its contents. Moreover, the taste will be irretrievably lost, since there are no more bubbles in it.