Celebrate reopening with Champagne sabering

It’s no secret that the COVID-19 pandemic has wreaked havoc on the dining and beverage industry. But, as more people get vaccinated, in-person dining and drinking is on the path to normality. If you have a restaurant, bar, or tasting room, why not celebrate your reopening with a memorable champagne sabering celebration?

To make the celebration even more notable, consider giving away the sabers you use to open the champagne. Our engraved sabers can capture the memories of the day with your business name and the date of the event on the shining metal blade. Consider selling tickets to your event, using the ticket sales as a fundraiser, then drawing a name from patrons who purchased them.

With so many people enjoying outdoor dining, a sabrage event is a perfect way to bring the community together and remind them that your establishment is open for business. Our engravable sabers showcase the quality of your establishment and after showing your patrons how to saber a bottle of champagne, you could build your business by selling them along with your favorite bottle of bubbly.

The legend of sabrage:

According to legend, the first sabrage happened during the 19th Century when Napoleon’s army defeated the Austro-Hungarian Empire. They broke out bottles of champagne and used their swords to slice open them open in an impressively memorable gesture. Since then, sabrage has become associated with festivities and grand celebrations.

Of course, there are easier methods for opening a bottle of champagne, but no other method is as celebratory or awe-inspiring.

How to saber a Champagne botttle:

To get the full effect of sabering a bottle of champagne, you should sweep the saber under the cork. When you hit the bottle at the weak spot just below the cork, the cork releases with a grand pop and spray of bubbles. The goal isn’t to break the glass, but to force the cork out with the pressure of the saber hitting the bottle’s neck.

Step one: When you saber a bottle, keep your distance from the spectators as the cork can quickly release and hurt someone. Point the bottle away from the crowd and from any fragile objects. You do not need to chill the champagne before sabering it, but chilling the champagne does usually improve its taste.

Step two: Remove the foil and cage, but do it carefully as the cork might propel out.

Step three: While holding the bottle from the bottom at approximately 30 and 45 degrees, find the weak spot on the next.

Step four: Using the back of the saber blade, rest it on the seam. Then, lift it and strike the bottle with some force as if you are striking through the bottle. If this doesn’t work the first time, try it again. Sometimes, opening the bottle takes time.

Step five: Serve the champagne. Repeat and enjoy!