How to a uncork a champagne bottle the right way

Popping bottles doesn't have to be dangerous

Popping bottles doesn't have to be dangerous

How to a uncork a champagne bottle the right way

Popping bottles doesn't have to be dangerous

You know it's a special occasion when someone busts out a . While a fizzy explosion looks awesome in the movies, it's not ideal in the middle of your living room. Steer clear of a messy — and scary — uncorking by following this foolproof guide from Good Housekeeping's culinary director and Wine Director Brooke Matthias.

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Chill your bottle to about 45° F.

To prevent a foamy mess, Matthias recommends chilling champagne in the fridge for at least three hours before serving. Short on time? Wrap a bottle in wet paper towel layers and stick in the freezer for up to 30 minutes.

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Remove the foil.

As you unravel the foil, hold the cork securely in case it pops on its own. Taking the cage off the cork, however, is total rookie move. Instead, loosen the cage so it easily slips off the lip of the bottle.

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Start twisting.

Hold the bottle tightly — using a or for firmer grip, if necessary — while aiming it away from your body and face. Gently twist the bottle (not the cork!) until the cork loosens and easily pops out. It should take six solid twists for the cork to pop, according to Matthias.

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Pour two fingers worth per glass.

Let the champagne sit for a second before pouring to give bubbles time to subside. Then pour bubbly into or to prevent people's hands from warming up the wine.

Looking for a new way to get your champagne fix? Cheers!

If you're an expert ...

If you're an expert champagne bottle opener, you can try sabering it off. But remember: practice makers perfect and this is for experts (and adults!) only.

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