Description

The tradition of curing a bottle of champagne dates back to the times of Napoleon. His soldiers, the hussars, celebrating their victories, knocked out the neck of the bottle with a saber while on horseback. This tradition is still present at some weddings or informal dinners. A bottle of champagne can be opened by hitting the neck hard with a saber. The top of the neck will come off, leaving the neck of the bottle open and ready to pour.