How can I open Champagne if the cork breaks and gets stuck in the neck of the bottle?
Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
I have a vintage Champagne that I wanted to open for New Year’s. Long story short, the cork broke off in the neck of the bottle. I’ve found a few possible solutions online. The best options seemed to be sabering or replacing the cage, icing down the bottle and then running the neck under hot water until the cork moves. What would you recommend?
—Andrew, Plymouth, Wis.
Dear Andrew,
While either of those options might work just fine, my suggestion is pretty simple: Just use a waiter’s corkscrew. First make sure the bottle is very chilled. Carbon dioxide is more soluble at lower temperatures, so by chilling the bottle, you’ll do what you can to prevent the wine from gushing out when the cork starts to move out of the neck.
Once your bottle is nice and cool, grab your flat, Swiss Army–style hinged corkscrew, which will give you more control than other wine openers. Put the tip of the worm into the center of the piece of cork that’s stuck. Give it a couple of turns, then use the hinge for leverage on the lip of the bottle. Grab tightly and go slowly. You might also want to give a little resistance to the cork as it starts to come out. That way, you’ll slowly release the gas trapped in the bottle and prevent any wine—or that piece of cork—from shooting out.
Good luck!
—Dr. Vinny
