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The pop of the cork as a Champagne bottle opens is the hallmark of most celebrations. But it's also the most telling sign of an amateur at work. Not only can a flying stopper do serious injury to a partygoer - it does happen - but when done correctly, the noise level should actually be at a 'bare whisper,' according to Sebastian Allano, head sommelier of the three-star Michelin restaurant Caprice in Hong Kong. He teaches us how to silence our sparkling bottles.
Chill it well. The warmer the Champagne, the higher the chance it'll bubble over when opened.
Cut the foil. Instead of ripping it open, use the blade of your wine opener to score around the top of the rim by turning your hand-not the bottle.
Tilt the bottle. Hold the bottle at a 45-degree angle, away from you and others.
Push down on the cork. Hold the cork down firmly with one hand, and with the other, twist open the wire cage - it is five turns every time.
Twist the bottle, not the cork. With one hand still pushing down on the cork, slowly twist the bottle with the other hand. When the bottle opens, there should be a small cloud of gas and minimal noise.
Decant older vintages. Champagnes with some age - 'late 1980's or older,' says Mr. Allano -can be decanted. Empty the entire bottle into a chilled decanter, and then serve into flutes immediately. 'It will lose a bit of the effervescence,' he admits, 'but the aroma blossom, and it is a worthy trade-off.'
'Of course, sometimes when you are with friends, it's still in good fun to hear a pop,' says Mr. Allano.
參考譯文：
開啟香檳酒時，軟木塞蹦出那“砰”的一聲是許多慶祝活動的標志。但同時也最能說明開酒人是業余選手。香港米其林三星級餐廳Caprice的首席斟酒師埃拉諾（Sebastian Allano）說，飛出的木塞有傷及他人的危險，也確實發生過，如果開法正確，音量應該僅僅相當于輕柔的私語聲。他教我們如何使泡沫飛濺的酒瓶乖乖聽話。
保持冷藏。香檳溫度越高，開瓶時出現泡沫的機會就越大。
瓶口封條應當劃開。不要撕開封條，應該使用開酒器的刀片沿封條邊緣慢慢劃開，轉動手，保持酒瓶不動。
傾斜酒瓶。以45度角手持酒瓶，與自己的身體和其他人保持一定距離。
向下按瓶塞。一只手使勁往下按瓶塞，另一只手松開纏繞的鐵絲網套鎖口，每次解開五圈。
旋轉瓶身，而不是瓶塞。一只手繼續按住瓶塞，另一只手慢慢旋轉瓶身。酒瓶打開時應該會冒出一絲氣體，發出微小的聲音。
陳年的酒進行換瓶。埃拉諾說，有點年頭的香檳，例如20世紀80年代末或更早時期產的香檳，可以換瓶。將整瓶酒倒入一個冷藏過的盛酒瓶中，然后立即斟入香檳酒杯中。他承認，這會損失一些泡沫，但香氣倍增，很劃算的交換。
埃拉諾說，當然了，有時和朋友在一起，聽到“砰”的一聲還是很有樂趣的。
