The chosen drink of celebrations, luxury events, and, to sum up the legendary Lily Bollinger, quite simply, anytime you’re thirsty, Champagne is effortlessly glamorous. Quelle surprise that this most iconic of sparkling wines has its own flamboyant way of being uncorked with a sword: sabrage.

As the world celebrates International Champagne Day on October 24th, Westgarth Wines looks at the history and art of the sabrage ceremony, the USA branch of the Confrérie du Sabre d’Or, and offers an infallible step-by-step sabrage guide so you’ll soon be “sabraging” like one of Napoleon’s Hussars… speaking of which.

The technique of sabrage has been with us for more than two centuries, and while today, the act adds a bold and extravagant touch to any festive occasion as we break open the bubbly, its roots are in much harsher conditions: The battlefields of the Napoleonic Wars of the early 19th century.

As Napoleon led victorious armies across Europe, his Hussar cavalry officers devised an ingenious, practical way of celebrating after battle. Atop their horses with a bottle of Champagne in one hand, they would draw their sabers with the other and, with one precise stroke, uncork the bubbly wine for a victory drink. The Champagne saber technique was born!

Now as then, this luxury Champagne experience technique involves sliding a saber along the Champagne bottle body to strike the neck where it’s weakest. When executed with precision, the force of the saber cleanly breaks the glass, releasing the cork and leaving a smooth bottle lip, ready for pouring.

By the time of the Hussars’ celebrations, houses like Ruinart, Taittinger, and Moët & Chandon had already made their names as leading Champagne producers, so it was natural that this popular wine would follow Napoleon’s armies across the continent. After all, it’s not for no reason that Napoleon himself is credited with saying: “Champagne! In victory one deserves it; in defeat one needs it.”

While those dramatic days are long consigned to history books, as a symbol of flair and triumph, the Champagne celebration ritual of sabrage has endured. Today, it lives on at special social and ceremonial occasions.

The Confrérie du Sabre d’Or celebrates Champagne history and the exhilarating ritual of sabrage. Translating into English as “the Brotherhood of the Golden Saber”, the society was founded in France in 1986 to preserve and honor the art of sabrage. Soon spreading around the world, today the body has thousands of members represented by branches on five continents. The association has initiated more than 40,000 people into this most historical of Champagne traditions.

Founded in 2002 by American and French sabrage enthusiasts, the US Embassy opens its doors to five ranks of practitioner memberships, ranging from entry level to the top band of professional instructors: Sabreurs, Chevaliers-Sabreurs, Officiers, Commandeurs, and Maître Sabreurs.

“There is no requirement to demonstrate knowledge or ability beforehand,” Jordan T. Yelinek of the US society told Westgarth Wines. “Instead, members learn at their first Confrérie event, where everyone is guided through the sabrage ceremony. Under supervision, each participant successfully sabers a bottle, marking their initiation into the tradition.”

The society acts as the focal point for the Confrérie in the US, with membership offering entry into a convivial, international community united by a love of Champagne and ceremony. Benefits include invitations to exclusive tasting dinners and galas, opportunities for further sabrage practice and advancement through ceremonial ranks, distinctive regalia, and the camaraderie of a global network. “Members also gain access to official Confrérie events worldwide, where they can share in the heritage and celebration of sabrage and the love of Champagne,” said Yelinek.

As for top tips, Yelinek said that getting the right bottle temperature is the key. “Chill the bottle well and use a smooth, confident stroke. A properly chilled neck makes for a clean break, while sliding the saber firmly along the seam toward the lip ensures precision. It’s less about force than about technique – hold the bottle at an angle, keep movements fluid, and always prioritize safety by pointing away from people and fragile objects.”

1. Chill the bottle

• Chill Champagne well to around 45°F (7°C)

• This reduces pressure, making glass shatter less likely

2. Remove the foil and wire cage

• Loosen or discard the wire cage, but keep your thumb over the cork to stop it from popping

3. Locate seam

• Find the vertical seam of the bottle (this is where the glass is joined).

• This is the weakest point of the bottle and the line along which you slide the saber

4. Hold bottle correctly

• For safety, hold the bottle at a 30–45° angle away from yourself, others, and any objects you wouldn’t want damaged

• Hold bottle firmly close to the base

5. Position saber

• Position the saber’s blunt edge on the bottle’s neck, just below the lip, along the seam.

• Ensure the blade is flat against the bottle

6. Slide saber with sharp, confident motion

• In one firm motion, slide the saber along the seam at the cork and strike the lip at the neck of the bottle

• The cork and a small glass collar should break cleanly

7. Serve

• Examine the bottle to make sure there’s no sharp glass around the neck

• Pour the Champagne right away

Don’t be downhearted if you don’t get the knack right away. It could be worth practising your technique on a few less expensive bottles of bubbly as you perfect your skills, and don’t hesitate to get professional Champagne sabering tips as you gain expertise.

The effort to master this historical, celebratory technique is worth it as you join a long line of pros that lead back two centuries of French Champagne heritage to Napoleon’s infantry.

Cheers and Happy International Champagne Day!

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