A bottle of champagne can hold about 90 pounds of pressure per square inch… almost three times the pressure found in a car tire! This pressure comes from the carbon dioxide bubbles created during the second fermentation inside the bottle. If it shoots out, the cork can travel more than 40 feet at a speed of 50 miles per hour. How can we prevent accidents and the loss of wine? Avoid shaking the bottle and ensure it is sufficiently chilled by placing it in an ice-and-water bath up to the neck for about 35 minutes before uncorking. When opening it, tilt the bottle at a 45-degree angle, always pointing it away from people and objects. Keep one hand on the cork and use the other to hold the base of the bottle. Instead of twisting the cork, hold it steady and slowly rotate the bottle. You will feel the pressure pushing the cork out as you control its release. The key is to control the pressure rather than fight it, starting with a well-chilled bottle and opening it slowly.
Author: Maytte Rivera
