Two things just because I'm a little crazy about this topic... 1) Chandon in California (or anything outside of the Champagne region of France for that matter) is not "Champagne." 2) Your hand or thumb should be kept over the cork once the cage has been loosened at ALL times. It might seem overly cautious, but those things are incredibly dangerous. Cheers!
OMG I’m 56 and have never opened a bottle! I don’t even like to open canned biscuits when they pop. 😂. This year I’m focusing on trying new things that I’m unfamiliar with. This was AWESOME! Thank you!
I was told the "Pop" of the cork at full force will actually bruise the wine. By bruising, I was told the wine loses too much of it's natural carbonation and will make the wine go flat much quicker. I got this lesson from a maker of champagne in France - the Alfred Gratien in Epernay, France. It was several years ago considered a very reputable grower of fine wines.
I actually just opened a bottle with a dull knife. It's not hard at all! I must admit that I don't know this place you speak of, as I have never left Europe... Love to se it, though :) Anyway, reply will come later.
Very useful. My grandpa got injured when he shot the cork up his eye by accident. I wanted to be safe. It became so easy after watching this video :) I always thought the shooting part was necessary.
As always your videos are just in time! I see the guys in my family have a hard time opening bottles for New Years (and really any event wine is involved) and boy do they have a field day! LOL... thanks for sharing! I think this time around I'll show off my newly aquired skills. HAPPY NEW YEAR! CHEERS!
@BobcatSchneidermann Ha ha! I was at the South Coast Plaza yesterday. There is a neat little cutlery store there. I was looking at their sabers. He had 3 of them for this idea, but they were a lot of money. Please post a video a response on yours! Cheers!
OMG thank you so much. I was always afraid of opening a bottle of sparkling wine or champagne because of what I have seen. I decided to be brave and watch your video and try it. The outcome was just as you stated. Thanks a bunch
Thank you so much! I didn't realize a bottle of sparkling moscato had this type of cork until I went to open it. I was clueless! Got it off easily on the first attempt thanks to you!
Holy shit! It worked 😮 I’m 37 years old & never had the courage to try opening a champagne bottle. Champagne is the last bit of alcohol I had in the house & my roommate who normally opens champagne bottles for me is out of town. Thank you chef guy! You made a drunk girl’s dreams come true!
Hi LeggionFilms! The Bay leaf releases flavor into the dish, and a little goes a long way. We enjoy making the videos. We produce them ourselves, so we're hoping it turns into a full time job down the road. Thanks for the support and happy new year! Jason
This video is a lifesaver!!! Thank you. My grip isn't what it used to be and following the instructions, getting the cork out was a breeze! Enjoy the pop and none of the cleanup! 🍾
I'm 27 years old this is gonna my first time opening and drinking one. Watching this just made it much fancier. Thanks for the upload. That "gulp, 'ahhh'" is funny as hell.
Chef I have 2 questions, 1. Did you choose to do this yourself ot is it a job. 2. You often use a single bay leaf I'm not a great cook myself and I wonder what the bay leaf does. Keep cooking, LEGGIONFilms
@justmom66 why not invest in a bottle of champagne and wish everyone including yourself a wonderful and prosperous new year!! I wish you a very happy new year and you too Jason! cheers!
Hi Chef Jason Hill~~You are the Best Cook Teacher ever~~I was Gemologist...but i decided to be a chef just like you...so i'm still learning how to cook western food and Asian food for my dream come true and your cooking lesson are so useful for me~~Thank you very much and Happy new year~~hope you have a great day~~~From Seoul.Korea.
