The Right Way To Pop a Bottle of Bubbly, According to a Wine Expert

I think I got lucky learning how to properly open a bottle of sparkling wine back in culinary school. My teacher, Allison Fryer—I’ll never forget her—taught me how to do it with grace. But it wasn’t a skill I fully appreciated until I needed to use it. Now, after years of dinner parties, holidays, milestone birthdays, and other special celebrations, I've realized that most people don’t know how to do it safely or confidently.

I’ve watched my family and friends wince, brace themselves, or point the bottle toward an unsuspecting ceiling fan, and I’ve come to recognize it as a skill that is rarely taught, yet almost universally needed—especially during the times when you most want to feel graceful and in control.

To get some updated guidance on the perfect, effervescent pour, I reached out to Eléonore Latour, VP of Maison Louis Latour. Her family’s independent, Burgundy house has been crafting expressive, terroir-driven wines for more than 200 years, so she knows exactly how to handle a bottle with grace. And by learning a few simple, controlled motions, you, too, can transform a nerve-wracking moment into a lovely ritual that honors the wine’s delicate bubbles and still feels extra special.

How Sparkling Wine Differs From Still

The primary difference between your favorite chardonnay and a bottle of bubbly is the intense internal pressure—roughly three times that of a car tire. This pressure is created during a second fermentation in the bottle, a traditional method used for Champagne. Crémant, also known as champagne's "equally delicious yet more affordable cousin,” is the French sparkling wine that Latour’s family produces, and it follows this exact same process that captures precision and freshness. Wines this thoughtfully made deserve to be opened with care.

How To Open a Bottle of Sparkling Wine

Step 1. Cut the foil: Latour recommends using "the small blade found on a traditional corkscrew for this" and cutting it “cleanly around the cage,” which gives you more control and helps to prevent slipping.

Step 2. The safety thumb: Arguably the most important rule, Latour advises "loosen[ing] the wire cage while keeping your thumb firmly on the cork." Once the cage is loose, that cork becomes a live object.

Step 3. Position and twist: “Hold the bottle at a 45-degree angle, grip the cork gently, and twist the bottle rather than the cork,” asserts Latour. This is the part that most people get wrong. You're not pulling or twisting the cork; you're turning the base of the bottle, which gives you far more leverage and control.

Step 4. Listen: "Let the cork ease out slowly with a soft sigh rather than an explosive pop," says Latour.

Step 5. Pour: And finally, once it’s open, “pour a small amount into each glass...to help the mousse settle,” she explains, “then return to top up the glasses evenly.” This helps prevent overflow and preserves the precious bubbles.

The Most Common Mistakes People Make When Opening a Bottle of Bubbles

Latour consistently sees the same blunders. "The most common mistake is letting the cork fly," she says. "It may feel festive and fun, but it wastes the bubbles and can [actually] be dangerous."

Another frequent misstep is one we’ve covered, but it bears repeating. People “tend to twist the cork instead of the bottle. Turning the bottle gives you much more control and makes the process easier." I'll admit, I used to do this myself until culinary school corrected me.

And then, there's the temperature issue. Warm wine equals more pressure, which means more mess, more risk, and less finesse. The fix is simple, though. Plan ahead and give your bottle time to chill properly. "Sparkling wine shows its best between 45°F and 50°F," she says. She recommends refrigerating the bottle for “several hours or placing it in an ice bucket for at least 20 minutes before serving."​

How To Feel Confident, Even if You're Not

If the thought of opening sparkling wine makes you nervous, Latour has the most reassuring advice. "The key is to approach it in a calm and controlled way.” Take your time. “There is no need to rush,” she says, adding that “A firm grip on the cork, a steady hold on the base of the bottle, and a gentle twist are truly all you need."

If you’re still feeling nervous, she also recommends practicing “with an affordable bottle before a big occasion.” “Repeating the motions even once or twice,” she assures, “builds confidence very quickly."

Lastly, "always remember that the goal is not a dramatic pop but a quiet, graceful opening that honors the craftsmanship inside the bottle.” “Whether you are toasting a milestone or simply enjoying an evening at home," a controlled opening makes the moment feel intentional and joy-filled.