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Make sure the Champagne bottle is thoroughly chilled. Thirty minutes in a bucket with ice and water is a good guideline. The ideal temperature is between 42 and 50 degrees.
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Always keeping the cork pointed away from people, begin by removing the foil covering from the cork.
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Continue to keep one hand firmly on the cage and cork. With your other hand unwind and loosen the cage. TIP: Leave the loose cage in place atop the cork if you think you may need added traction in removing the cork.
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Holding the bottle at a 45-degree angle with one hand still firmly holding the cage and cork, grip the bottom of the bottle with your other hand.
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Gently twist the bottle from the bottom while keeping a firm grip on the cage and cork. If necessary, you can rock the cork very slightly to get it moving.
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As you feel the cork beginning to emerge from the neck of the bottle, continue to keep a firm grip and apply counter pressure as needed to keep the cork from flying. The cork should ease gently out of the bottle with just a whisper of gas released.