Most winelovers would like to say that they always open a bottle of wine using proper technique. That said, many times necessity (aka lack of an opener) overrides technique, and the vinous will takes over. Personally, I have been know to open a bottle of wine using a self-created method I call “pigeage-bouchon” or punching down the cork with a sturdy chopstick. It may not be pretty, but it gets the job done.  Stuck without a corkscrew in a formal setting? No worries.  I once co-hosted an event with the infamous Chef Georges Perrier at Le Bec-Fin, and witnessed his dramatic attempt to saber a bottle of Champagne in front of 100 guests; he did so without spilling a single drop or bubble. We all know that opening a bottle of wine with a corkscrew is the easiest and most correct way to remove the cork.

Simply place the knife of the waiter’s friend  under the second lip of the bottle, cut the capsule, and screw the worm of the opener into the cork. Once inserted, the hinged pull makes it easy pop the cork using the top of the bottle for leverage. Try to remove the cork by wiggling it out instead of letting it pop. Not only is it considered rude, but a loud pop can be followed by spewing wine creating both a waste and a mess. Regardless of method, the most important task at hand is to get the cork out of the bottle, and the wine in your glass.

Check out this Frechman, who (BTW) does not need to be opening another bottle of wine , offering an alternative way to “get smart” about uncorking the bottle. It’s a “shoe-in.” Cheers & Sipitgood