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How do you open a wine bottle properly?
The easiest way to open bottles is with Screw cap simply unscrew the cap - pour - enjoy.
It is similarly simple to open a wine bottle with Crown cork (although this type of closure is rare): with a conventional bottle opener (or a waiter's knife that has one integrated), the crown cork is pushed or pulled upwards.
For wine bottles with Glass stopper the metal foil(capsule) above the closure must first be removed. If the capsule has a tear-off tab, this can be done without any tools, otherwise use a small knife; this is already integrated in the waiter's knife. After cutting and lifting off the capsule, the glass stopper only needs to be pressed upwards (preferably with the thumb).
A waiter's knife is ideal for opening a wine bottle with a natural or plastic c ork, as it combines all the necessary tools in one. Otherwise, you need a corkscrew and, if necessary, a small knife. With the knife, you first cut off the metal foil (capsule) that protects the cork. For white and rosé wines, this is done above the glass bead around the neck of the bottle, for red wines below. If the capsule has a tear-off tab, it is not necessary to use the knife. The corkscrew is then inserted into the centre of the cork and gently turned straight in; it must not pierce the cork. Then it is pulled out powerfully but gently in one piece, which should be as noiseless as possible; a loud "pop" at this point is not a sign of professionalism. A waiter's knife offers the great advantage here that it uses leverage to pull out the cork - in one or two stages, depending on the model - which makes the whole process easier and more discreet. With natural corks, it is advisable to clean any dirt from the bottle opening with a clean cloth before pouring.
Sparkling wine bottles are closed with natural or plastic corks as well as an agraffe. This wire frame encloses the upper part of the cork and secures it against the carbonic acid pressure in the bottle. To open the bottle, the metal foil over the agraffe is first removed, which in most cases can be done very easily with the help of an attached pull tab (otherwise, a small knife is used). Then one hand is placed around the neck of the bottle so that the thumb holds the cork, which still has the agraffe on it. With the other hand, the agraffe is carefully twisted open; if the thumb already feels clear resistance on the cork, the bottle is under pressure and special care is required. The agraffe is then carefully removed from the bottle in such a way that the cork always remains secured by the thumb and cannot shoot out of the bottle uncontrollably. These hand movements may require some practice. Then the cork is grasped with the hand or - even better - a clean cloth, then the bottle is held at a slight angle and very carefully turned until the cork is driven out of the bottle by the carbonic acid pressure. This process should at most be noticeable by a hissing sound, not a loud pop. With natural corks, it is advisable to clean any dirt from the bottle opening with a clean cloth before pouring.