Whether you enjoy a glass of prosecco once in a blue moon, it's your go-to at the bar or you spend more time in bottomless prosecco brunch venues than you care to admit, the chances are you're fairly sure you can open a bottle right.
Wrong. Apparently, we've all be opening the bottles of bubbly incorrectly this whole time. Instead of twisting the CORK, we should be twisting the BOTTLE. Game-changer...
We've all been there: you remove the aluminium film, untwist the wire muselet and set to work on wrestling with the cork, yanking it, twisting it and pulling it any way you can to gain access to that sweet bubbly nectar. If you're lucky you'll get a dull 'pop' sounds when you prise it off, if you're not you'll find half of it on the floor.
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Either way, the 'pop' never seems to sound as satisfying as when waiter removes it in a restaurant, does it? How do they achieve such a perfectly loud, well-rounded pop?
Well we have the answers.
According to Sam Caporn, Aldi's wine expert and Mistress of Wine, it's all down to twisting the bottle rather than the cork. Would you believe it?!
Sam told PRETTY 52 that you should start by checking the bottle is slightly chilled as "if the bottle isn't cold enough, the pressure inside it will cause the cork to release very quickly." You shouldn't over-chill it either as it will ruin the wine's flavour. (Apaz the perfect temperature is between four and 10 degrees).
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Next, "untwist the cage/muzzle counter clockwise and hold at a 45-degree angle, putting pressure on the cork to keep it from popping out," Sam says, adding: "Always twist the bottle, not the cork. This will create the perfect pop!"
Ok, we're not going to lie, we didn't have a clue we were doing it wrong. Mind blown.
We'll be trying this this weekend...
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Topics: Prosecco, Food And Drink, Alcohol, Tasty