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The pop of the cork as a Champagne bottle opens is the hallmark of most celebrations. But it's also the most telling sign of an amateur at work. Not only can a flying stopper do serious injury to a partygoer - it does happen - but when done correctly, the noise level should actually be at a 'bare whisper,' according to Sebastian Allano, head sommelier of the three-star Michelin restaurant Caprice in Hong Kong. He teaches us how to silence our sparkling bottles.
Chill it well. The warmer the Champagne, the higher the chance it'll bubble over when opened.
Cut the foil. Instead of ripping it open, use the blade of your wine opener to score around the top of the rim by turning your hand-not the bottle.
Tilt the bottle. Hold the bottle at a 45-degree angle, away from you and others.
Push down on the cork. Hold the cork down firmly with one hand, and with the other, twist open the wire cage - it is five turns every time.
Twist the bottle, not the cork. With one hand still pushing down on the cork, slowly twist the bottle with the other hand. When the bottle opens, there should be a small cloud of gas and minimal noise.
Decant older vintages. Champagnes with some age - 'late 1980's or older,' says Mr. Allano -can be decanted. Empty the entire bottle into a chilled decanter, and then serve into flutes immediately. 'It will lose a bit of the effervescence,' he admits, 'but the aroma blossom, and it is a worthy trade-off.'
'Of course, sometimes when you are with friends, it's still in good fun to hear a pop,' says Mr. Allano.
参考译文：
开启香槟酒时，软木塞蹦出那“砰”的一声是许多庆祝活动的标志。但同时也最能说明开酒人是业余选手。香港米其林三星级餐厅Caprice的首席斟酒师埃拉诺（Sebastian Allano）说，飞出的木塞有伤及他人的危险，也确实发生过，如果开法正确，音量应该仅仅相当于轻柔的私语声。他教我们如何使泡沫飞溅的酒瓶乖乖听话。
保持冷藏。香槟温度越高，开瓶时出现泡沫的机会就越大。
瓶口封条应当划开。不要撕开封条，应该使用开酒器的刀片沿封条边缘慢慢划开，转动手，保持酒瓶不动。
倾斜酒瓶。以45度角手持酒瓶，与自己的身体和其他人保持一定距离。
向下按瓶塞。一只手使劲往下按瓶塞，另一只手松开缠绕的铁丝网套锁口，每次解开五圈。
旋转瓶身，而不是瓶塞。一只手继续按住瓶塞，另一只手慢慢旋转瓶身。酒瓶打开时应该会冒出一丝气体，发出微小的声音。
陈年的酒进行换瓶。埃拉诺说，有点年头的香槟，例如20世纪80年代末或更早时期产的香槟，可以换瓶。将整瓶酒倒入一个冷藏过的盛酒瓶中，然后立即斟入香槟酒杯中。他承认，这会损失一些泡沫，但香气倍增，很划算的交换。
埃拉诺说，当然了，有时和朋友在一起，听到“砰”的一声还是很有乐趣的。
