How to open a Sparkletini wine bottle

Wine service and enjoyment

The easiest way is to take bottles with you Screw cap Open: simply unscrew the cap - pour - enjoy.

Opening a wine bottle with is just as easy Bottle caps (although this type of closure is rare): With a conventional bottle opener (or a waiter's knife in which it is integrated) the crown cork is pushed or pulled upwards.

With wine bottles with Glass stopper the metal foil (capsule) over the closure must first be removed. If the capsule has a pull tab, you can do this without tools, otherwise you use a small knife; this is already integrated in the waiter's knife. After the capsule has been cut off and lifted off, the glass stopper only needs to be pushed upwards (preferably with your thumb).

For opening a wine bottle with Natural or plastic corks A waiter's knife is ideal because it combines all the necessary aids in one tool. Otherwise you will need a corkscrew and possibly a small knife. With the knife you first cut off the metal foil (capsule) that protects the cork. With white wines and rosé wines, this happens above, with red wines below the glass bulge around the neck of the bottle. If the capsule has a pull tab, the use of the knife is not necessary. Then the corkscrew is poked into the center of the cork and screwed straight into it with gentle turns; he must not pierce the cork. Then it is pulled out powerfully but carefully in one piece, which should take place as silently as possible; a loud “pop” at this point is not a sign of professionalism. A waiter's knife has the great advantage that it uses leverage to pull out the cork - in one or two stages, depending on the model - which makes the entire process easier and more discreet. In the case of natural corks, it is advisable to clean the bottle opening from any dirt with a clean cloth before pouring it.

Sparkling wine bottles are closed with natural or plastic corks and a clasp. This wire frame encloses the upper part of the cork and secures it against the carbonic acid pressure in the bottle. To open it, the metal foil over the clasp is first removed, which in most cases is very easy to do with the help of an attached tear-off tab (otherwise a small knife is used). Then one hand is placed around the neck of the bottle in such a way that the thumb holds the cork on which the clasp is still sitting. With the other hand, the clasp is carefully opened; if the thumb on the cork already feels clear resistance, the bottle is under pressure and special care is required. The clasp is then carefully removed from the bottle in such a way that the cork is always secured by the thumb and cannot shoot out of the bottle in an uncontrolled manner. These moves may require some practice. Then the cork is covered with the hand or - even better - a clean cloth, then the bottle is held at a slight angle and very carefully turned until the cork is driven out of the bottle by the carbonic acid pressure. This process should only be noticeable by a hissing sound, not by a loud bang. In the case of natural corks, it is advisable to clean the bottle opening from any dirt with a clean cloth before pouring it.