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Watch Alton Brown Explain the Science of Sabering

Here's the latest installment of Food Network host Alton Brown's web series Drink Smart: In this episode, Brown demonstrates and explains the science behind Champagne sabering, aka a "desperately dangerous display of panache." Here's how it works: a corked bottle of Champagne is pressurized at 90 pounds per square inch, and after chilling the bottle for at least 10 minutes (for a cleaner cut), an angled swing-through should pop off the top. Go, watch:

Video: Champagne Saber Time

· Champagne Saber Time [YouTube]
· All Alton Brown Coverage on Eater [-E-]