Sabrage

Jean Lenoir products are often associated with different pigs because our customers often choose them as a special gift. That's why today we'll take a look at a "festive" champagne opening technique with an interesting story.

Sabrage, which translates from French as sabre, is a technique for opening a bottle of champagne with a sabre used on ceremonial occasions. This method involves cutting the top off the bottle, with the cork and neck ring being thrown away. Legend has it that the technique originated with Napoleon's cavalrymen - they wanted to save time: there was no need to get off the horse and open the bottle to drink. All they had to do was give the neck of the bottle a quick nudge and drink straight from it.

The saber a champagne (saber to open a champagne) was an instrument specially made for Sabrage. The side of the blade used must be unsharp, because in Sabrage it is the blow that counts. The neck of the bottle is held at an angle of about 20 degrees and the arm should be stretched forward. An experienced sommelier can open a bottle with little loss of champagne. However, it is advisable to let it run to wash away any bits of glass that may be left on the neck of the bottle.

Interesting fact: some champagne producers even produce special knives for sabrage.Today, sabrage is an interesting ritual, bringing a sense of grandeur and celebration. In some restaurants around the world, where only high-end champagne is served, this is the only technique for opening the bottles.

Would you try it?