Germanized name for the "champagne heads" (Sabrage = "saber"), in which preferably by means of saber a bottle champagne the neck is cut off clean (of course with Sparkling wine- or. Sparkling wine bottles applicable). According to a lesser known version, Sabrier is derived from "Sabler" (sand, sand cover / sprinkle), which in 1695 is translated in French as meaning "drink all in one go". Allegedly Voltaire (1694-1778) interpreted the term "drinking champagne massively". After the common version the term is however derived from "Saber" (sword, saber). The custom has an old tradition from pre-Napoleonic France and Tsarist Russia. At that time French cavalry officers and higher batches of the Tsarist army used to entertain him at large receptions and festivals.
In many sources the invention becomes the French emperor Napoleon (1769-1821), though that was probably already in use before his time. Anyway, he used to be so open after a battle won with his officers champagne bottles to enjoy. Since Napoleon won over 50 battles, so you can assume a certain skill. Probably he has cultivated the custom after about a dozen defeats, because he noticed about the champagne: After the victory you deserve him, after the defeat you need him . The Union Confrérie du Saber d'Or in Champagne with offshoots also in other countries dedicated to this art and the care of other champagne traditions. But this is also common in a private circle on a special occasion and in various catering establishments. The process should not be imagined in the form of a classic "head". In any case, it is best to practice this outdoors (if at all) and be extremely careful.
There are in the trade own Sabriersäbel in the length of 50 to 70 centimeters and a weight of 500 to 1200 grams. It can also be used a normal, larger and heavier kitchen knife, which of course is much less stylish (other items are used such as the bottom of a champagne glass). First, the film must be on bottleneck and, optionally, the Agraffe be removed, but this must be done very carefully. The bottle must now be turned so that the longitudinal seam points exactly upwards. This not always present relatively fine seam must be felt in advance.
Now, the bottle with its neck slightly tilted forward is firmly held in one hand and the arm is almost stretched out. It is important to ensure sufficient safety distance, both forward, back and side. Under no circumstances may the neck of the bottle be held in the direction of persons or fragile persons. Because the neck piece with cork can be thrown away at high speed 15 to 20 meters. In France, it is customary to label this with the opening date and pick it up as a lucky charm.
The saber (the knife), with the cutting edge of the blade forward parallel to the bottle just after the label set (in some instructions but "necessarily with the back" required). The label must not be violated - not even touched - "because that brings misfortune". The blade should ideally be slightly inclined at about 20 degrees. The saber is now guided in a controlled movement with relatively little momentum along the bottle body in the direction of corks and struck against the bead (not cork) of the bottle head, possibly at the point where the longitudinal seam merges into the transverse bead. This bead represents a kind of predetermined breaking point. As a result, the cork with the bottle neck head dissolves explosively.
If the process is carried out optimally, neither broken glass nor sharp edges are created on the neck of the bottle. The penetration of any splinters is also prevented by the strong carbonic acid pressure. The custom is certainly not undisputed. However, the argument sometimes made that champagne (sparkling wine) tastes better by simmering is not valid. In the video (click to view) the process is described briefly and vividly. See also below Customs in viticulture,