1
The Capsule
2
Cleaning
5
Opening a bottle of Champagne or Sparkling Wine
3
Removing the Cork
4
Smelling the Cork
The
Capsule is normally made of metal (lead or aluminium), plastic or wax which
should not touch the wine when served. Hence cut the capsule around the
neck of the bottle just below the lip. The top of the capsule can now be
removed.
The
top of the cork as well as the neck of the bottle should be wiped with a
piece of cloth or kitchen towel.
Use
a corkscrew or any wine opener to do this. Make sure that the cork is not
pierced.
It
should not have any rotten or funny smell.
After
removing the foil, loosen and remove the metal fastener with ease. With
the thumb of one hand on the metal crown of the cork and the other hand
holding the bottle, push the cork very delicately (sometimes a skillful
twist will help). Because the bottle is under pressure, the cork pushes
itself out explosively if you allow it. So, keep the pressure on the cork
with the thumb to stop it from doing that resulting in only a 'pop'.
