sabrage
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.
how?
the short version
i. preparation
- Chill bottle thoroughly, including the neck (aim for 3–7 °C, with visible condensation). Remove foil and wire cage.
- 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 in a straight line).
ii. glory
- Grip the bottle firmly by placing your thumb in the punt; hold it at a 30–45º angle.
- Place the blade of your sword flat against the bottle. The implement does not need to be sharp—many learnt using kitchen knives, barbecue spatulas, and spanners.
- Sweep the sword confidently up the bottle, keeping it flat. It is not a test of strength—it just requires a modest, committed confidence.
- Celebrate your glorious act of sabrage! Remember that the top of the bottle and the bottom of the annulus will be sharp.
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, visit our membership page to learn more about sabrage instruction, and begin your journey from Apprentice to Master…
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.
There is a well-known saying of Champagne that “in victory, one deserves it; in defeat, one needs it”. Some attribute it to Napoleon Bonaparte, who had personal connections to the Moët family; others attribute it to Sir Winston Churchill, whose primary connection to the wine was that he reportedly consumed industrial quantities of Pol Roger. There is no reliable historical evidence that either actually coined this phrase, so it is almost certainly the result of a particularly long and fruitful lunch attended by creatives and oenophiles.
Much like this saying, the origins of sabrage are lost in the mists of time—we lack precise historical evidence, but memoirs and etiquette manuals from the nineteenth century refer to the practice as being popular among French and English cavalry regiments. One thing is certain: sparkling wine is meant to bring joy, and sabrage is a wonderful way to multiply that joy.
who? where?
the short version
Absolutely anyone, and pretty much anywhere!
the longer version
We regularly teach sabrage to people of all ages and mobility levels, and they all leave feeling empowered and delighted.
Once you’ve learnt the art, you can practise it in the comfort of your own home. In theory, you can perform it in 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 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, you can hire our licensed, insured sabrage instructors to plan and teach on the day.
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