what?
Sabrage is the art of opening a chilled bottle of sparkling wine by striking it at its weak point, and causing the cork and annulus to detach. This is traditionally done with a sword, but if you don’t have one, don’t worry—several other implements can be used.
why?
the short version
Because it’s fun!
the longer version
A high-quality sparkling wine can be enjoyed as it is, but there are a few variables that can enhance it, such as a good food pairing, the right glassware, and of course excellent company. After extensive research, we can conclusively say that the other surefire way to improve your enjoyment of your bottle is using a sword to open it!
Anyone who has seen a sabrage demonstration will agree that it is theatrical, dramatic, and impressive. What a lot of people do not realise is that it is also easy to learn, safe to practise, and enormously enjoyable to teach to friends, family, and guests. There is something strangely empowering about performing sabrage and passing the skill on—you’ll feel like you have picked up a superpower, and you’ll never want to open a bottle in the conventional manner again.
Napoleon is said to have stated of Champagne that “in victory, one deserves it; in defeat, one needs it”. The origins of sabrage are lost in the mists of time so we cannot be certain whether this is true or not, but one thing is certain: sparkling wine is meant to bring joy, and sabrage is a wonderful way to multiply that joy.
how?
the short version
Images and videos coming soon!
- Find a safe place where you will not hit anyone or anything with your sabre or cork (assume it will travel up to five metres).
- Chill bottle thoroughly, including the neck (aim for 3–7 °C). Remove foil and wire cage.
- Grip the bottle firmly by placing your thumb in the punt; hold it at a 30–45º angle. If you do not feel confident doing this, ask someone else to hold the bottle for you (there is no shame in this).
- Place the blade of your sword flat against the bottle. If you don’t have a sword, any long, flat, heavy implement will suffice—many of us learnt using kitchen knives, barbecue spatulas, and spanners. The implement does not need to be sharp, so if you are using an expensive knife or an heirloom, use the back rather than the edged side.
- Sweep the sword confidently up the bottle, keeping it flat (you are shaving, not chopping). Do not stop at the end, or lift the blade off the bottle. It is not a test of strength—it just requires a modest, committed confidence.
- Place the sword and bottle down somewhere safe, collect your cork and annulus projectile, then celebrate your glorious act of sabrage. Remember that the top of the bottle and the bottom of the annulus will be sharp.
- Enjoy your sparkling wine!
the longer version
There is so much more to sabrage, both as art and science. If you really want to learn how to perform it properly, and have unlimited access to the joy it brings, visit our membership page to learn more about sabrage instruction, and begin your journey from Apprentice to Master…
where?
the short version
Pretty much anywhere!
the longer version
Once you’ve learnt the art, you can practise it in the comfort of your own home. In theory, you can perform it all sorts of other locations, but it’s important to remember that safety is paramount, and that a lot of venue owners and managers may have reservations about you turning up unannounced with a sword and asking if you can use it to open their bottles.
This is where membership of The Society of the Silver Sword comes in! We host events where members can learn and practise sabrage, and we have established partnerships with winemakers and wine estate owners who will let members perform sabrage at their wineries. And if you want to bring sabrage to an event you are organising but don’t fancy the hassle of teaching people yourself, you can hire our licensed, insured sabrage instructors to plan with (or for) you, liaise with venue staff, and teach people on the day—we can even provide the wine and organise photography and videography, leaving you to enjoy your event. Learn more below.
faq
FAQ coming soon. For now, if you have any questions not covered here, please get in touch: