Updated October 2026
To open champagne safely, chill the bottle to 45°F or colder, keep it pointed at a 45-degree angle away from people, loosen the wire cage while keeping a thumb on the cork, cover the top with a towel, then hold the cork still and slowly twist the bottle until the cork eases out with a soft sigh instead of a pop. Never shake the bottle and never point it at anyone.
A bottle of sparkling wine is a pressurized container, and a loose cork can cause serious eye injuries. The good news is that a safe, quiet opening is easy once you know the steps. This guide explains why corks fly, the step-by-step method recommended by eye doctors, what not to do and how to keep an opened bottle fresh.
Why champagne corks fly
Champagne gets its bubbles from a second fermentation inside the bottle. US federal standards spell this out: under 27 CFR § 4.21, the champagne type is a sparkling light wine whose effervescence comes solely from a second fermentation in glass containers of one gallon or less. That fermentation traps carbon dioxide in the wine.
The Comité Champagne, the trade body for the Champagne region, puts the pressure in a finished bottle at about 6 bar at 20°C. The American Academy of Ophthalmology (AAO) describes champagne bottles as holding pressure as high as 90 pounds per square inch, enough to launch a cork at 50 miles per hour as it leaves the bottle. That is why ophthalmologists warn every holiday season that flying corks cause serious, even blinding, eye injuries.
Other sparkling wines, such as Prosecco and Cava, are also under pressure, so the same rules apply. Learn more about these styles in our Prosecco guide.
Chill the bottle first
Temperature matters more than technique. The AAO advises chilling sparkling wine and champagne to 45°F or colder before opening, because a warm bottle is more likely to pop unexpectedly. Cold wine also holds its carbon dioxide better, so you lose fewer bubbles when you pour.
- A few hours in the refrigerator is the easiest method.
- For speed, submerge the bottle in an ice bucket filled with ice and water for about 20 to 30 minutes.
- If you use the freezer, set a timer. Our guide to whether champagne freezes explains why a forgotten bottle can turn into a mess.
How to open champagne step by step
- Do not shake the bottle. Shaking raises the pressure behind the cork and increases the chance it will fly.
- Remove the foil. Peel or cut away the foil to expose the wire cage, called the muselet.
- Point the bottle safely. Hold it at a 45-degree angle, pointed away from yourself and anyone nearby. Keep it that way until the cork is fully out.
- Keep a hand on the cork. Place your palm or thumb on top of the cork, then untwist the wire tab and loosen the cage. Many people leave the loosened cage on the cork for extra grip.
- Cover the top with a towel. Drape a towel over the whole top of the bottle and grasp the cork through it.
- Twist the bottle, not the cork. Hold the cork firmly and slowly rotate the bottle from its base. The AAO recommends twisting the bottle while holding the cork at a 45-degree angle to break the seal.
- Counter the force. As the cork starts to rise, push down against it gently so it comes free slowly instead of shooting out.
- Keep the angle for a moment. Hold the bottle at an angle for a few seconds after opening to let the foam settle before you pour.
Opening without the pop
The loud pop looks festive, but it wastes wine and bubbles. A well-opened bottle makes a quiet hiss, often called a sigh. The secret is control: a cold bottle, a firm grip on the cork, and a slow twist of the bottle so the gas escapes gradually. If the cork starts moving quickly, press down harder and slow your twist.
What not to do
- Do not aim at people, faces, windows or light fixtures.
- Do not use a corkscrew. Piercing a pressurized cork can make it fly out suddenly.
- Do not shake or spray the bottle, even as a celebration.
- Do not lean over the bottle to look at the cork while you loosen the cage.
- Do not try sabering without training. Sabering, which uses a blade to break off the neck of the bottle, is a demonstration technique for experienced professionals. It involves broken glass under pressure and is not something to attempt at a party.
If a cork strikes someone’s eye, the AAO advises seeking immediate medical attention from an ophthalmologist.
Pouring and storing an opened bottle
Tilt the glass and pour slowly down the side so the foam does not overflow, then top it up once the bubbles settle. Fill flutes about two-thirds full. A 750 ml bottle pours about five 5 oz glasses, and at 12% ABV each of those glasses is one US standard drink as defined by the NIAAA. Our guide to how much alcohol is in champagne covers strength in detail.
To save an opened bottle, seal it with a sparkling wine stopper that clamps onto the neck and keep it upright in the refrigerator. The bubbles fade with time, so plan to finish it within a day or two, or use the rest in brunch drinks such as those in our mimosa champagne guide.
Frequently asked questions
How fast does a champagne cork travel?
According to the American Academy of Ophthalmology, the pressure in a champagne bottle can launch a cork at 50 miles per hour.
Should you twist the cork or the bottle?
Twist the bottle. Holding the cork still gives you more control and lets you slow it down as it comes out.
Why did my champagne foam over?
The bottle was probably too warm or was shaken. Chill it to 45°F or colder and let it rest after moving it.
Can you open champagne without a towel?
You can, but a towel gives you a better grip and catches the cork if it slips. It is the method eye doctors recommend.
Is it safe to saber champagne?
Sabering is risky for anyone without professional training because it involves broken glass and a pressurized bottle. The towel-and-twist method is the safe choice.
Planning a toast? Try our New Year’s Eve champagne cocktails, see the best Moët Champagne, or browse the Wine Guide.
Sources
- American Academy of Ophthalmology, news release on champagne cork eye injuries (pressure up to 90 psi, 50 mph cork speed, chill to 45°F, opening steps), via ScienceDaily, December 2012
- Comité Champagne, Champagne making process factsheet (6 bar at 20°C; second fermentation in bottle)
- 27 CFR § 4.21, standards of identity for sparkling wine and champagne (eCFR / Cornell LII)
- NIAAA, What Is a Standard Drink?