German term for the "champagne heads" (sabrage = "saber"), preferably using a bottle saber champagne the neck is cut off cleanly (is of course also with Sparkling wine- respectively. Sparkling wine bottles applicable). According to a lesser known version, sabring is derived from “Sabler” (sand, covering / sprinkling with sand), which in 1695 means “drink everything in one go” in French. Voltaire (1694-1778) allegedly interpreted the term as "drinking lots of champagne". According to the current version, the term is derived from “Saber” (sword, saber). The custom has an old tradition from pre-Apoleonic France and Russia of the Tsar period. At that time, French cavalry officers and higher batches of the tsarist army looked after him at large receptions and festivals.
In many sources, the invention passed to the French emperor Napoleon (1769-1821), although this was probably already in use before his time. In any case, after a battle won with his officers, he used to be so open champagne bottles to enjoy. Since Napoleon won over 50 battles, one can assume a certain skill. But he probably continued the custom after about a dozen defeats because he remarked about the champagne: after the victory you deserve it, after the defeat you need it . The Union Confrérie du Saber d'Or in Champagne with offshoots in other countries is dedicated to this art and the maintenance of other champagne traditions. But this is also common in private circles for special occasions and in various catering establishments. The process should not be imagined in the form of a classic "mind". In any case, it is advisable to do this (if at all) only outdoors and to be extremely careful about it.
There are own saber sabers in the length of 50 to 70 centimeters and a weight of 500 to 1,200 grams. But you can also use a normal, larger and heavier kitchen knife, which of course is much less stylish (other items such as the bottom of a champagne glass are also used). First the film must bottleneck and optionally also the Agraffe be removed, but this must be done extremely carefully. The bottle must now be turned so that the longitudinal seam is facing upwards. This relatively fine seam, which is not always present, must be felt beforehand.
Now the bottle, which is slightly inclined upwards, is firmly held in one hand with the neck facing forward and the arm is almost extended. Ensure there is sufficient safety clearance, both to the front, back and to the side. Under no circumstances should the bottle neck be held towards people or the fragile. Because the neck piece with cork can be thrown 15 to 20 meters away at high speed. In France it is common to label this with the opening date and keep it as a lucky charm.
The saber (the knife) is with the cutting edge of the blade forward parallel to the bottle just after the label scheduled (in some instructions, however, "absolutely with the back" is required). The label must not be injured - not even touched - "because that brings bad luck". The blade should ideally be slightly inclined at around 20 degrees. The saber is now guided in a controlled movement with relatively little swing along the bottle body in the direction of the cork and struck against the bead (not the cork) of the bottle head, if possible at the point where the longitudinal seam merges into the cross bead. This bead represents a kind of predetermined breaking point. This causes the cork with the bottle neck to detach explosively.
If the process is carried out optimally, there is no glass splinter or sharp edges on the bottle neck. The penetration of any splinters is also prevented by the strong carbonic acid pressure. In any case, the practice is not without controversy. However, the argument sometimes made that champagne (sparkling wine) tastes better when sabred is not valid. The process is briefly and clearly described in the video (click to view). See also under Customs in viticulture,