Posted in Charon on Thursday, January 4, 2007|
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Some (many) years ago I dabbled with Kendo and enjoyed it. I was reasonably proficient. The then Mrs C was not, however, too enamoured of my habit of slicing pineapples or apples with a Samurai sword at dinner parties and was appalled when a friend of mine threw a pineapple into the air. I hit the pineapple with the sword – it was, unfortunately, not a clean cut and pineapple and juice went everywhere. I was younger then. I don’t do these things any more.
However… I have opened a bottle of champagne with a sword – here is how to perform The Noble Art of Sabrage
I do think lawyers should have a few unusual skills up their sleeves – if only to entertain the instructing solicitor at ‘difficult moments.’ I take no responsibility whatsoever if you are inspired to buy a sword and try this at home.
I did like the writer’s caveat:
Caveat: Based on my experiences, some bottles don’t sabrage as well as others. For example, Chandon (CA brand) has been a disaster…the glass is too fine. Also, the Roederer Estate brands don’t sabrage well. And avoid brands with “plastic” corks, whenever possible, although I have sabraged many and they work. Korbel and all brands of French Champagne work very well (thicker glass) as does Methode Champenoise types like Asti Spumante, Cava, etc.
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