Sabato Sagaria, master sommelier and food and beverage director of Aspen’s Little Nell Hotel, on how to pop the cork.
1: Gently remove a well-chilled bottle from the fridge or an ice bucket (chilled bubbly foams less); discard foil.
2: Grip the bottle by the neck. Place it at a 45-degree angle, and put your thumb over the cage. With the cork pointed away, unwind the cage (six twists) with your opposite hand. Once the cage is loosened, your thumb should never leave the top of the cork.
3: Grip the base of the angled bottle. Gently twist it back and forth to loosen the cork. Push the cork back slightly with your thumb; carefully pry it out from one side to allow the carbon dioxide to escape slowly. Pour.