If so, it might be time to try champagne sabering, the delicate art of decapitating bottles of champagne.
The knowledgeable among us, like wine consultant Dan Buckler from K&L Wine Merchants in San Francisco, can rattle off 1,000 reasons why it makes more sense to manually remove the cork, allowing the pressure to escape like a gentle burp, rather than using a knife to behead your bottle.
"It's a really bad idea," Buckler said of the swashbuckling approach.
