This weekend I was trained in the ancient art of Sabrage for Champagne (or sparkline wine).  Rather than the pedestrian practice of removing the cage and pushing on the cork with your thumbs, you chop the top off of the bottle with a champagne saber or chef’s knife.  Here’s my first successful cut:

There is, as you may suspect, a trick to it.  I was taught the ancient secrets by sensei Phil at Thief Wine.  As if my love for Champagne wasn’t already great enough, now I also have an amazing party trick to go with it.