@@ShalomBrother Knowledge that isn't widely known, like more specialty information only very few would know understand. Kirby teaches us about so many things us common folk would never get to see or experience.
Kirby cracks me up when he goes full bougie like this. You can cut the pretension with a knife. I like tailored clothing but I have never looked forward to a black tie event - and I’ve had the misfortune to attend many. My fellow lawyers love them. Perhaps my whiskey tango roots are showing but did anyone else think “Winnebago Man” when Kirby repeatedly said “accoutrements”?
K.A. Wow! That's priceless! I have decided to carry a sword to every champagne event I attend. Great channel my good chap! Cheers to the Hanger Project!
A beautifully put-together video, Kirby! The only thing I would seriously emphasise is that you should NEVER EVER use a cheap bottle of champagne/sparkling wine. Reason being is that the glass will be too thin in the neck, and will ultimately cause the bottle to explode. You'll notice how thick the glass is after Kirby sebraged his bottle? You can only guarantee that with a quality bottle of champagne (like Moet & chandon, Krug etc)
Thank you Kirby! I've only sabred a couple of times, with a cavalry sabre (well, I am British!) so control is crucial. Chilling the bottle upside down is indeed key preparation. As for the 'normal' method I've taught friends and family to hold the cork and twist the bottle with the dominant hand for a controlled opening. Works well if you don't want to launch the cork. Have a wonderful New Year and much health and happiness to yourself and your family.
yes, that was a good tip which helps - twist the bottle, not the cork. The cork will release almost immediately, unlike if you twist the cork only and everyone is waiting for a minute or so!
Yes! As a waiter at a Michelin 3 start establishment, I was taught that when opening champagne, you hold the cork firmly in hand and slowly twist the bottle, not vice versa as shown here. Also, to grasp the bottle by the neck with thumb on top of the cork while removing the muselet (wire cage).
The dramatic music is too much 🤣🤣 Loving the recent videos Kirby. They seem to have a bit of an undercurrent of humour about them. Love your channel anyway but these last few/handful of videos have been brilliant. Thanks for the entertainment and knowledge (that I'll never use) happy new year to you and everyone in the comments 👍
I used the Saber technique at the launch of a new company facility…The Communications folks, HR, and the company lawyers were afraid of a disaster, but it went off without a hitch. Definitely a crowd pleaser, but I don’t suggest it at a romantic dinner…
Just for those who are curious, Rare is actually a champagne created by the house of Piper-Heidsieck. So "Rare" is not really the "brand". As the label denotes, it is a millésime, which means that all grapes used for the champagne are from the same vintage year (roughly). That's why you automatically have the year on the bottle.
Very well presented and superbly executed. You are a nan of many talents. However I couldn’t help but think … why !! Truly pretentious in the crazy world we are currently facing.
I'm reminded of the episode of Keeping Up Appearances where she makes her husband put skis on top the car so the neighbors will think they've been skiing. 😀
Very dramatic but I don't think I'd do this with either an expensive or special bottle. As Kirby mentions, you will lose at least some of the champagne when the cork is sabred off. And with an expensive bottle, I want ALL of the champagne to remain.
twist the bottle, and hold the cork steady. It works much easier than trying to twist the cork, as the twisting force of the bottle+liquid is more than twisting of the cork alone.
Fun fact. Take a bet at any party. How many twists are in the wire? Always 6. Only one company makes the machine. Also, hold the cork and twist the bottle to remove the cork. Do not twist the cork to remove it. Once the wire is removed NEVER remove your hand from the cork. They can spontaneously shoot off. 😊
In France.. we also use a Sabre..sword..or long heavy knife (I know in the US you spell it Saber) The act is called 'Sabrage' or Sabraging and not Sabering...to be truly authentic.. It originated in Napoleonic times and is quite common at ceremonies here.. I enjoy your channel very much... Happy New Year.
I like to help the well-dressed ruining their ensemble with Champagne, in style. I'll give it a go with some cheap bottle in a pair of jean, but tonight's Selosse was opened conservatively and enjoyed in a wine glass indeed. Happy New Year !
When opening the champagne, turn the base of the bottle, not the cork, to have a much quieter opening event, which is of course proper per quality, craftsmanship, and tradition.
Video playlist suggestion for 2023. Kirby sabres off the tops off of random items whilst looking suave as fuck. Video #1 - How to sabre a tin of baked beans. Happy new year 🤘🏼
Never understood how this became a tradition. The injury rate had to be rather high. As solder's would not carefully chill the bottles even if they managed to acquire ice & champagne at the same time. Not to mention doing this with a three foot extremely curved saber is rather difficult.
Happy New Year to you Kirby and your family and all the best for 2023. I'll be celebrating later with RyJ Churchill and a glass of Pol Roger. Cheers! 🥂
Kirby, Kirby, Kirby. "Sabering" is showy, gaudy, very nouveau riche. Just don't!!!! Also, try a vintage champagne coupe instead of the more contemporary flute. Much more traditional and elegant!
Hey Kirby and all y'all Yes I'm a fellow Texan and I wish you a very Happy New Year. When I was studying at UT Austin I worked for several years in Banquets at a very exclusive country club and for some reason in the 90s this became a 'thing' to do. Over a couple of years I saw this attempted about ten times always at wedding receptions and with one exception it was an absolute failure every time. The worst was at the reception of the granddaughter of a former President. The only time I actually saw it pulled off correctly was at the wedding reception of a career Marine whose superior officer actually knew the ceremony, explained the significance, and of course knew how to do it. My suggestion is this: Don't do it. But if you want to try then follow what Kirby tells you to do. Practice as many times as you can afford to. And make sure that this will be your first alcoholic drink of the night. Let's just put it this way: When I was a Banquet Captain and I knew this was going to happen I always had a Waiter close by but out of sight with a broom, dustbin and a mop!
Hmmm! I normally don't comment however as I have some experience in Champagne.. not much just personal interest. I found your video sharp, but it dragged on a bit. $50 champagne hmmm, do you get those in the US? Anyway, it bothered me that you don't twist the punt of the bottle and hold the cork. You don't need to do the 45° angle. Much safer and you almost need a pop noise at black tie events. It's not polite as you will get a lot. But if you are amongst friends who don't drink champagne often pop away! People like the pleasure of that noise. Also sabre style, I am worried you don't give tips on securing your fingers below the edge whilst driving through.. also handy tip is to add a bit of string to the cage and hold on to it. I have seen plenty of fails where the the neck of the bottle has injured people. Anyway! Thats all.
While I love most of your content and am a huge fan of yours, as a sommelier this was more than a bit painful to watch. I'm not a RU-vidr or content creator but I am sure there are plenty of videos on how to properly open a bottle of champagne (not talking about the saberage; that was very helpful and accurate). I hope you have a wonderful new year 2023!
Bravo Kirby. Looking super sharp. Who made the tux? It's been January 1 in Australia for about 16 hours now so Happy New Year to everyone on the other side of the world, have a great night and be safe.
Hi Kirby. You mentioned in the video to find the seam of the bottle when using the sabre, however you didn’t indicate the importance of keeping the seam up. Is there a reason for finding the seam and do you in fact want to keep it facing upwards?
yes... its the rubbing of the blade on the seam that causes the pressure inside the bottle to build. thus you want the blade to run down the seam which should be on top.
One tradition I always have on a ski trip is to end it with sabering a bottle with a ski on the last day. Its probably the easiest sabering since the ski is heavy and the edge is sharp. Almost no pressure is needed. And it looks nice on Instagram, haha!
@@skeenz1990 try to do a little bit of research by yourself first. use google, ask your friends, etc... and if you'll be still confused about this topic, come back and I'll give you an opportunity to meet me IRL. I'll show you how to do it flawlessly while talking about the history and concept of this unique technique.
I prefer to use a samurai sword...jokes a side if you can't open a bottle aka the Cork is to tight, then run the bottle neck under warm water for about 20seconds then the Cork will pop right out when you try popping it again.
I am French and I had always wondered how to "sabrer le Champagne" is done! Thank you for this new treat of video! I am happy that you are not suggesting "martini" glasses for serving champagne as I have often see in the US.
@@zareh805 He probably means a champagne coupe. While not wrong to serve in it, the flute has taken over since its creation because pretty much everyone agrees that it's superior to the coupe for champagne or other sparkling wines in every way.
On the "ordinary method", I recommend holding the cork with a dish towel or something similar, and basically twisting the bottle more than twisting the cork. The towel provides better grip on the cork and, if the cork were to shoot out, it would catch it.
