The Art of Champagne Sabering: A Celebration Uncorked

Behold the art of Champagne sabering, or sabrage—a spectacle of grandeur and celebration! This audacious technique of opening a bottle of sparkling wine with a swift strike of a blade is a ritual steeped in history, echoing the gallant spirit of the Napoleonic era.

History and Tradition

In the early 19th century, this tradition surged in popularity among Napoleon’s elite light cavalry, the Hussars. Legend tells of these dashing horsemen, who, with unparalleled flair, would unsheathe their sabers and, even while mounted, liberate the effervescent elixir from its glass confines to toast their victories. This act of bravado and triumph became a symbol of their indomitable spirit. Napoleon himself, with his characteristic wit, famously declared, “Champagne! In victory, one deserves it; in defeat, one needs it.”

The Science of the Saber

In the world of celebration and spectacle, the art of sabrage stands as a testament to elegance and daring. Contrary to popular belief, this ritual does not demand a razor-sharp blade or sheer strength. Instead, it harnesses the formidable internal pressure of a Champagne bottle—around 90 psi, three times that of a car tyre. With a swift, assured strike of a blunt edge along the bottle’s seam, a delicate fracture is born at its most vulnerable point—the glass ring beneath the cork. The pressure within takes over, executing a flawless severance of glass collar and cork in a single, breathtaking motion.

How to Saber Champagne (Safely)

Though this dramatic act can be performed at home, safety is paramount, and many connoisseurs advise entrusting it to the hands of seasoned professionals.

Chill the bottle to perfection: The bottle must be chilled to an icy 45°–50°F (7°–10°C) to ensure a pristine break and minimise the loss of its precious contents.

Prepare the bottle with care: Gently strip away the foil and wire cage, revealing the bottle’s vulnerable seam.

Seek the seam: Discover the vertical seam that runs the length of the bottle, the Achilles’ heel of the glass.

Position with precision: Grasp the bottle firmly by its base, angling it between 30 to 45 degrees, directing the cork away from all living beings and fragile treasures. Beware, for the cork and glass top can soar at astonishing speeds, reaching up to 15 meters or more.

The decisive strike: Align the flat side of the saber or a robust kitchen knife against the seam. Glide the blade with a smooth, unwavering motion towards the bottle’s lip, applying gentle pressure at the moment of impact.

Serve with flair: The pressure within expels any lurking glass fragments, yet it remains wise to swiftly cleanse the neck and pour the effervescent elixir into waiting glasses.

For those looking to practice or perform the ritual at home, specialised Champagne sabers are available for purchase.