CHAMPAGNE CUTTING DOWN
the best way to open a great bottle of champagne !
History of Sabre
Claude Dozorme very attached to the French history, with the traditions related to our Art of living, like with the beautiful objects of collection, has to create for your pleasure a sabre with champagne of a great value (the guard is silver plated or gilded with the fine gold 24 carats according to models).
The Champagne, wine of the Kings under Ancien Régime, was democratized under the Revolution and the Empire.
The sabre and the sword, prerogative of noble and the officers, were the obliged accessories of the soldiers as well as many trade associations and imperial civils servant.
The sabre and the champagne will take part little by little in the festivals celebrating the many victories of the period triumphing over the Empire because the fashion is then to break the collar of the bottles, with foot or horse, of a reverse of sabre: from where the expression "to sabre champagne".
The dragonne in passementerie, which today decorates the sand of Claude Dozorme, made it possible the riders to hold their sabre with the wrist.
At present, and in order to respect the French traditions of the gastronomy, it is unthinkable to separate without tasting a champagne bottle; also nowadays many occasions are pretexts to enjoy this wine so favourable with the exaltation of the feelings and the euphoria.
Nevertheless, if you wish to bring a renewal of additional enthusiasm and good mood, sabre your champagne bottle or teach the technique with one of your close relations according to the consultings hereafter of Claude Dozorme.
The cutting down: a technic
To cut down a bottle of champagne is a exercise without any risk.
It is enough for you to follow some elementary rules stated below :
|1. Remove the muselet delicately stopper and strip the collar of the bottle.|
|2. Locate the neck length of the bottle (vertical mark obtained during the manufacture of the bottle during the assembly of the two parts) as well as the pad close to the flange: it is with the intersection that you will have to strike while following the stages hereafter.|
|3. Well firmly hold the bottle, the stopper upwards|
|4. Flat pose the end of the sabre on the neck, the back of the blade towards the stopper.|
|5. Make slip the sabre along the neck of a full movement. The pressure of the bottle being of 6 kilos, it is useless to force, it is simply enough to accompany the stopper and its flange in their take-off.|
With your health !
- In order to make a success of the sabrage perfectly, take a very fresh champagne bottle.
- If you are not accustomed to this exercise, it is advised to involve itself before with some bottles of cider or sparkling wine!
- you ensure that nobody is in the direction where will leave the collar.
- although the blade is not sharp, it is advisable not to leave with range children.
Recover the piece.
|The Claude Dozorme champagne sabres are furnished with a wood stand or a wooden case :|
Cutlery Master Claude Dozorme.
with leather sheath
design Eric Berthes
VinoServ Champagne makes immediately conclusion with the waste of valuable residues sparkling wine or Champagne.
The opened bottles after each pouring out under a pressure to hold filled of 3-4 bar with the special gas VinoServ Champagne in such a way sparkling wine and Champagne its freshness and its taste.
» Vinoserv for preserving Champagnes