How to sabre Champagne like an expert

When it comes to rituals, there are few more extravagant than slicing open a bottle of Champagne with a sword.

Known as sabrage, the fun and captivating technique is said to have been invented by Napoleon Bonaparte, who found it easier to chop the top off a bottle when toasting a victory on horseback, rather than bother with cage and cork.

Originally a symbol of triumph, sabrage has evolved over the centuries into an artform. Whether you’re toasting a birthday, wedding, anniversary, milestone or any other moment of joy, nothing adds theatre and sophistication to an occasion like a confident strike to the neck of a Champagne bottle.

When a simple cork pop just won't do.

Yet to many, sabrage feels intimidating. Below, MOD LUXE shows you how to master the art using Splendour – its refined, purpose-built Champagne sabre.

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! You have mastered the art of sabrage.

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