Caitlin Flynn
December 30, 2016 6:52 pm
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It’s always exciting to close the door on one year and say “greetings!” to the next — and this is especially true as we bid farewell to 2016, the year that gave us Donald Trump and took away some of our most beloved celebrities. When it comes to that super important midnight toast, we all know that things can go awry because how to actually open up a champagne bottle remains a mystery to many of us. But, that won’t be a problem as we ring in 2017, because we’ve got you covered with champagne popping directions.

First things first — make sure the champagne is properly chilled to around 45 degrees Fahrenheit.

If your bubbly isn’t cold enough, the cork releases faster than the speed of light (okay, maybe that’s a slight exaggeration) and the cork will fly sky high — and it’ll potentially lodge itself in the ceiling. (Something I learned from personal experience.)

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Next, make sure all the excess foil beneath the bottle’s large lip is removed — a wine key is the best way to do this. Then, put a napkin or kitchen towel over the cage and the cork, because we can never take too many safety measures to ensure that the cork doesn’t fly directly into the ceiling — or the eye of an unfortunate bystander.

When it’s time for the actual opening, it’s very important that you hold the bottle at a 45-degree angle and untwist the cage counterclockwise.

Be sure to put pressure on the cork so it doesn’t pop out prematurely. Then, twist the bottle — not the cork. When the cage is loosened, it’s time to extract the cork by keeping pressure around it while you twist the bottle.

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When the bottle is loosened from the cork and begins to spin freely, don’t get too overzealous — slowly pull the cork away from the bottle until it begins to move on its own. Then, push against the cork gently so (you guessed it!), it doesn’t release too quickly and fly across the room.

Now that you’ve successfully gotten this far and the bottle’s pressure is driving the cork out, it’s time to show off a bit to your fellow partygoers — if you separate the cork slowly, it’ll make that impressive gentle “hiss” noise that proves you know how to open champagne like a pro.

Then, give the bottle’s lip a quick wipe-down, fill up those champagne glasses, and make a toast to ring in 2017 — and don’t be afraid to throw in a humblebrag about your exemplary champagne-opening skills.

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