To prevent champagne from exploding after a bumpy ride, make sure to let the champagne sit and chill, either in a bucket of ice for 30 minutes or in the refrigerator for 3 to 4 hours. When you're ready to open it, remove the foil from the top of the bottle and loosen the wire cage before gently removing it. Before you pop the cork, lay a dish towel over the top of the bottle—that way, if the cork pops at a high velocity, it won't cause any damage (and it'll save some wine). Point the bottle at a 45-degree angle, holding the bottle in your dominant hand, before firmly grasping the cork and twisting it slowly into your palm.

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