How to sabre Champagne like an expert

When it comes to showstopping rituals, there are few more extravagant than sabrage – a fancy term for slicing open a bottle of sparkling wine with a sword.

Said to have been invented in the late 1700s by French general Napoleon Bonaparte, who would use his sabre to open bottles of Champagne while toasting victory on horseback, it was originally a symbol of triumph. But over the centuries, sabrage has evolved into an artform. 

Whether you’re toasting a birthday, wedding, anniversary or other milestone, a perfectly sabred bottle adds theatre and sophistication to the occasion – well beyond what a simple popped cork could offer. 

Although sabrage may feel intimidating, it all comes down to technique: mastering the art of sabrage requires learning where and how to strike a bottle so as to elicit maximum flair and drama via a single clean slice.

The SPLENDOUR Champagne Sabre by MOD LUXE – when a simple cork pop just won't do.

To learn how, follow the simple, step-by-step guide created by MOD LUXE below. For best results, use SPLENDOUR – a refined, elegant Champagne Sabre designed to elevate any occasion.

Before you begin: Ensure safety

Always perform sabrage in an open area, clear of people, pets, and fragile objects. Ensure there’s enough space for the cork to fly safely.

Step 1) Chill the bottle

Proper chilling is the secret to a clean break. The ideal temperature is 3–5°C, which reduces foaming and helps achieve a crisp strike. Chill the bottle in the fridge for at least four hours, or in an ice bucket for about 30 minutes. For faster results, place the bottle neck-down in the ice to cool the top more efficiently.

Step 2) Wipe the bottle

Wipe the bottle completely dry to ensure a firm, secure grip.

Carefully peel away the foil to expose the neck.

Step 4) Remove the wire cage

Loosen the wire cage by twisting the loop anticlockwise, keeping your thumb pressed on the cork to prevent it from popping unexpectedly. Remove the cage entirely before proceeding.

Find your grip and position

Step 5) Position the bottle

Hold the base of the bottle with your non-dominant hand, placing your thumb securely in the punt (the dimple at the bottom) for stability. Tilt the bottle upward at a 30–45° angle, pointing it away from yourself and others to ensure the cork flies safely.

Step 6) Position the sabre

Locate the seam of the bottle – the faint vertical line where the glass is fused. Grip the Champagne Sabre with your dominant hand and place the flat side of the blade firmly against the seam, near the base of the neck.

Aim for the point where the seam meets the lip – this is the bottle’s weakest spot and the key to a clean, effortless break.

With calm confidence, slide the sabre along the seam in one smooth, controlled motion toward the lip, using the blade’s weight rather than brute force. Follow through past the lip to let the cork fly cleanly and freely.

Voilà! Toast to your success.

Exclusive offer for Halliday readers: Master the art of sabrage in style

Exclusively for Halliday readers, MOD LUXE is offering 25 per cent off the SPLENDOUR Champagne Sabre – a saving of $120 – plus complimentary engraving (valued at $42) and free delivery Australia-wide.

Simply use the code HALLIDAY25 at checkout. Available for a limited time – offer ends 31 October.

Visit the MOD LUXE website to learn more.