Using a technique known as sabrage, sommelier Catherine Fallis opens a bottle of champagne with a blade. Pictures: Alamy
Nellie Ming Lee
Opinion

Opinion

The Corkscrew by Nellie Ming Lee

Raising a toast: the dos and don’ts, and how to sabre a champagne bottle

The Greeks started it, offering salutations to the divine, but it was Napoleon Bonaparte who took toasting to a dramatic – and dangerous – new level

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Using a technique known as sabrage, sommelier Catherine Fallis opens a bottle of champagne with a blade. Pictures: Alamy
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