Craig Boyle No, it looks like she did remember to move the cage up past the lip - what she forgot is that the coldest part of the bottle is the most brittle, and those bottles had probably been sitting out under hot stage lighting with just their bases chilled in ice. If anyone wants to try sabrage at home, champagne bottles will work straight out of the fridge, or if you must chill them, chill them upside down, with the neck in ice.
+Craig Boyle it's because they were holding it wrong, the pressure from their hand. The bottle should basically lay on your hand. Lucky they didnt get cut
That's not how it works. The bottle is supposed to break at the ring under the cage. My guess is the bottle was either too warm or the champagne was too cheap
It's because they chilled the bottle in ice and only the base was cold. You need to chill the entire bottle in the fridge/freezer as the cold makes the glass more brittle and the top needs to be cold.
Hello, I am French and I can tell you the reason. IT is easy. It exploded because it is full in the ice. It is just the bottle neck ogive that should go in the ice!
I’m convinced (having sabred probably around 20 bottles at this point) that the reason this happens is because they are striking the bottle lip way too hard… She’s right to say it’s about “following through” with the motion, but they are seining the knife too fast…
Thank you for this comment! I see a lot of videos on how to do it, but nobody talks about why people usually fail! I see a lot of fails where people are using a lot of force.😊
They didn't slide the knife along the bottle like in their practice motions! They lifted the knife up and swung DOWN and along the neck. Hitting downward into it, since it's along the weak point(the seam), it shattered the glass rather then popping the lip and cork. You're hitting into converging weak points, the seam and the blade catches the bottom of the protruding lip at the top of the bottle which 'catches' the force and breaks off a portion of the top of the bottle. So they hit the single weak point, the seam, and the bottle breaks before they catch the lip, where weak points converge, which would shave the top off the bottle with the cork!
I see three problems: 1. The bottle necks were exposed. Then given that this was in a TV studio, there may have been lot of heat from the lighting (assuming they are not yet using LEDs) straight onto the bottle necks! 2. The bottles look really thin. This always works best with better champagne (= thicker bottle bodies). In particular, carbonated wines may be under less pressure & therefore are OK with thinner bottles. 3. The cages may not have been loose enough. Looks like they loosened them and may have slipped them off the bottom neck, but they may have slid down again. Best to completely remove them. But perhaps the biggest issue was that in the haste of TV, the demonstrator did not go through a "check list" covering at least points 1 & 3 before attempting. And no safety goggles! On TV. Well, it was north of the border!
And note that the bottle shattered where it had been in the ice = brittle! Lesson: Chill bottles in the fridge (NOT FREEZER, THEY WILL BURST IN THERE!) & immerse the necks in ice for a few minutes before attempting if the environment is hot.
From this i have determined that most champagne fails are from improperly chilling the champagne, you are supposed to store it upside-down in rhe ice so that the neck is the more brittle part, rather than the body
That little gold coloured thing at the top is Straped to to the bottle to keep the cork from going out before it should and they don't take it off so thats what happens
I am a sommelier. Everyones saying its because of the cage and They are wrong. The issue is the necks of the bottles arent cold enough. As you can see the bottoms of the bottles are in ice the necks are not. You should NEVER remove the cage from a bottle of champagne it is a safety measure so you dont blind someone. When you sabre a bottle you are splitting the glass on its seam. Removing or keeping the cage on has no effect on this.
I thought one would know that if you attempt sabrage you have to not only chill the bottle as such but also freeze the top of the neck so it becomes a bit more brittle...
I never heard of opening the whine bottle with the knife. I thought it was only for beers. and also thy never took the cage off so ofcourse that would happen
Che Idioti!!! Non hanno tolto la retìna al tappo. La forza esercitata sul sughero viene scaricata sul vetro tramite la trazione dei fili metallici. Ma poi: ancora con questi giochini del cavolo? Non sono un pochino kitsch?! =|
No, la procedura è esatta. La retina deve rimanere solo che bisogna spostarla un pò più in su. Le bottiglie le hanno preparate precedentemente (e si capisce dalle immagini) poi il colpo di lama spacca la bottiglia solo all'estremità perchè la retina tira infatti solo lì. Loro sono stati un pò incapaci e sfortunati.
JesterTheRaven anche se non e troppo fredda non vanno messe cosi nel ghiaccio, la devi rovesciare lasciare il collo 20 min buoni a ghiacciarsi quando la tiri fuori il collo deve avere la brinetta di ghiaccio
I'm pretty sure you are supposed to have them in ice upside down so just the top gets cold. Weakening where the point of failure should be and make the cut cleaner. And the wire cage should be moved up or removed
If you saw the whole segment, you'd see that the cage was refastened from the bottom to the top rung, which is actually the proper way to do it (Guinness World Record rules)!
***** the neck of the bottle wasn't properly chilled. You see the body of the bottle in the ice, but the neck of the bottle, aka, the part you *need* to be the coldest, was allowed to warm up in ambient air for too long, especially under stage lighting conditions.
Probably because the production crew didn’t chill the champagne enough. I’ve heard warm champagne explodes the glass (I know for certain that it pours differently, explodes more, etc when opened warm or even just not cold enough). Or maybe they used the wrong kind of bottles (thinner, more prone to explosion).
dont leave the cage on. chill the bottle stem down. palm on the bottom, thumb in the punt. also make sure to buy french, it will even say the glass is thicker for sabrage.
BestLaidPlans you don't remove the cork you remove the end of the bottle that holds the cork but the blade making contact with the wire is still probably the problem
My guess is its to do with temperature variants in the glass. You have 2/3rds of the bottle in ice not ice water and 1/3 of the bottle in the open air. This leads to a temperature difference between the top third and the bottom 2 thirds. It is temperature variations in glass that cause it to crack and or break in an unpredictable manner.
@@Lil7Prince7Yi7Ru It's nothing to do with the cage. All the cage is doing is cushioning the impact between the knife and bottle ridge, as where the knife impacts the bottle the metal cage also happens to be in this spot ergo it softens the impact and shattering ability. Hitting it harder would counteract this. Now even if I'm wrong and the cage actually does affect it if left on it still has NOTHING to do with why these bottles broke. These bottles broke from being stored incorrectly which caused internal stresses in the glass at the wrong point, which caused it to break and shatter at the wrong point.
I think the problem with alot of these is that the knife is not heavy enough to pop the top off. The momentum and weight of the sword seems let it cleanly transfer that momentum to the top of the bottle. With shorter knives the momentum is not as high and the energy instead goes into twisting the wrist fudging it up.
The cage was moved to secure the cork and left on there too long, + possibly quick change of temperature + transportation and movement of bottles = disaster. YIKES!
So so so many things done wrong... it's like they didn't even try to research how to do this. The bottles should be chilled neck down so that the coldest part is where the glass surrounds the cork and the cage should be taken off.
the bottle neck was to hot, they didn't put it in to the ice. the all bottle can be hot, but the neck need to be very very cold, in this way the sabering will be very easy
She's covered in champagne and he goes for the towel... to pad his forehead, while the other person stands there with broken glass.
+J. Michael Lynch her hands are full. how can you hand a towel to someone who's holding other stuff?
33LB
Gingerly take the bottle from them and give them the towel.
Wow. That was hard.
@@genghispecan Thank you. I mean... seriously.
After all that hard work and releasing load on the her, he was sweaty
@@genghispecan passing broken glass to another person is dangerous. why not just let her put the broken glass down instead...?
My favorite part is the man picked up the towel next to the soaking woman and dried the few drops off of his face first
That’s a crony news man for you.
Such a gentleman!
what a shame... they left the cage on the top of the bottles, hence the backfire.
yup... lol
Death Does Not Exist - David Cortese
Craig Boyle No, it looks like she did remember to move the cage up past the lip - what she forgot is that the coldest part of the bottle is the most brittle, and those bottles had probably been sitting out under hot stage lighting with just their bases chilled in ice. If anyone wants to try sabrage at home, champagne bottles will work straight out of the fridge, or if you must chill them, chill them upside down, with the neck in ice.
Yep, she didn't put it upside down in the ice. Meaning the cold was focused on the middle of the bottle, where the bottle broke.
+Craig Boyle it's because they were holding it wrong, the pressure from their hand. The bottle should basically lay on your hand. Lucky they didnt get cut
Take the damn wire cage off first.... Geez
That's not how it works. The bottle is supposed to break at the ring under the cage. My guess is the bottle was either too warm or the champagne was too cheap
LordNeuf I think the glass was too thin
Those bottles were probably shaken up badly in transit and really pressurized. No bueno.
hey, you're from quora!
It's because they chilled the bottle in ice and only the base was cold. You need to chill the entire bottle in the fridge/freezer as the cold makes the glass more brittle and the top needs to be cold.
"Sometimes that happens, I've never had that happen." Best quote of the segment
good demonstration, I'll be doing it this way from now on.
That broken glass sound is actually so satisfying....
enough with the satisfying crap
Luis zaragoza Enough with your negativity crap...now shoo!
+XxSlaughterBarbiexX go find a new trend you mindless sheep
+Luis zaragoza Mindless sheep? Wow I like your insults! And I'm sorry to say this but I don't follow trends. :(
I really enjoyed that sound
You have to chill it for ten minutes and take the cage off first!
You have to actually most importantly chill the neck of the bottle.
@@jr303official that's exactly why it failed for them. Cooling the glass makes it brittle. They cooled the wrong end.
*Champagne splatters all over herself*
''We are gonna try not to get you completely soaked'' 😂
African in champagne could have kids that drank
+Falco Lombardi Do you even England?
+Falco Lombardi holy moly that english is so amazing
+Šimon Řezníček 😂
haha .....yo
Falco Lombardi omg
I remember watching this live greatest news moment ever
Hello, I am French and I can tell you the reason. IT is easy. It exploded because it is full in the ice. It is just the bottle neck ogive that should go in the ice!
I’m convinced (having sabred probably around 20 bottles at this point) that the reason this happens is because they are striking the bottle lip way too hard… She’s right to say it’s about “following through” with the motion, but they are seining the knife too fast…
Thank you for this comment! I see a lot of videos on how to do it, but nobody talks about why people usually fail! I see a lot of fails where people are using a lot of force.😊
maybe if she had used an actual champagne saber instead of a kitchen knife it wouldnt have exploded 😂
the bottle is too warm has to be colder.
Pro tip: Remove the damn cage from the cork first!
Dries himself, dries the table, set cloth down.
She's good with recovery 😂
I'm mad he didn't offer her the towel he just kept drying himself
Aww poor baby, get over yourself
@@domino52o26 That was 3 years ago my guy
He was going to but wiping a woman's chest on TV was a bad idea.
That's equality for ya. Guys don't dry each other off it's every man for himself when one fudges up like that.
@@PussyCatSlayer Now it's 6 years ago and on the internet forever. Time is irrelevant here.
lol he even cleaned the table and bottle with the napkin and didnt give it to her wtf XD
It probably wasn't cold enough... the champagne must be extra chilled to saber successfully.
Its because they didn't remove the small metal piece holding the cork...
They didn't take off the wire cage....
Recovery was priceless
So, this idiot is supposed to be a "Wine Director"? Of Four Season too? God help us all...
Death Does Not Exist - David Cortese
They didn't slide the knife along the bottle like in their practice motions! They lifted the knife up and swung DOWN and along the neck. Hitting downward into it, since it's along the weak point(the seam), it shattered the glass rather then popping the lip and cork. You're hitting into converging weak points, the seam and the blade catches the bottom of the protruding lip at the top of the bottle which 'catches' the force and breaks off a portion of the top of the bottle. So they hit the single weak point, the seam, and the bottle breaks before they catch the lip, where weak points converge, which would shave the top off the bottle with the cork!
They hire people who can't even open a champagne bottle. That makes me think that maybe I've got a chance to become a president.
4 seaons Directoe of Wine
Dude grabbed the cloth and sneezed. I'm weak
I see three problems:
1. The bottle necks were exposed. Then given that this was in a TV studio, there may have been lot of heat from the lighting (assuming they are not yet using LEDs) straight onto the bottle necks!
2. The bottles look really thin. This always works best with better champagne (= thicker bottle bodies). In particular, carbonated wines may be under less pressure & therefore are OK with thinner bottles.
3. The cages may not have been loose enough. Looks like they loosened them and may have slipped them off the bottom neck, but they may have slid down again. Best to completely remove them.
But perhaps the biggest issue was that in the haste of TV, the demonstrator did not go through a "check list" covering at least points 1 & 3 before attempting.
And no safety goggles! On TV. Well, it was north of the border!
And note that the bottle shattered where it had been in the ice = brittle!
Lesson: Chill bottles in the fridge (NOT FREEZER, THEY WILL BURST IN THERE!) & immerse the necks in ice for a few minutes before attempting if the environment is hot.
...and certainly, the neck of the bottle must be cooled, in fact the bottle broke where it was colder, ie the part put into the ice.
A real Gentleman.
I think they handled it pretty well actually.
From this i have determined that most champagne fails are from improperly chilling the champagne, you are supposed to store it upside-down in rhe ice so that the neck is the more brittle part, rather than the body
That little gold coloured thing at the top is Straped to to the
bottle to keep the cork from going out before it should and they don't take it off so thats what happens
I am a sommelier. Everyones saying its because of the cage and They are wrong. The issue is the necks of the bottles arent cold enough. As you can see the bottoms of the bottles are in ice the necks are not. You should NEVER remove the cage from a bottle of champagne it is a safety measure so you dont blind someone. When you sabre a bottle you are splitting the glass on its seam. Removing or keeping the cage on has no effect on this.
I thought one would know that if you attempt sabrage you have to not only chill the bottle as such but also freeze the top of the neck so it becomes a bit more brittle...
Aren't you supposed to take the cage (the metal bit) off first?
I would hit her point nice and firmly and follow thorough if you know what I mean
I never heard of opening the whine bottle with the knife. I thought it was only for beers. and also thy never took the cage off so ofcourse that would happen
Che Idioti!!! Non hanno tolto la retìna al tappo. La forza esercitata sul sughero viene scaricata sul vetro tramite la trazione dei fili metallici. Ma poi: ancora con questi giochini del cavolo? Non sono un pochino kitsch?! =|
No, la procedura è esatta. La retina deve rimanere solo che bisogna spostarla un pò più in su. Le bottiglie le hanno preparate precedentemente (e si capisce dalle immagini) poi il colpo di lama spacca la bottiglia solo all'estremità perchè la retina tira infatti solo lì. Loro sono stati un pò incapaci e sfortunati.
JesterTheRaven anche se non e troppo fredda non vanno messe cosi nel ghiaccio, la devi rovesciare lasciare il collo 20 min buoni a ghiacciarsi quando la tiri fuori il collo deve avere la brinetta di ghiaccio
Il romanzo di scacchi più scaricato in Italia
♟♞♝♜♛♚
GUERRA A SCACCHI - BAGHDAD 2003 - OPERAZIONE ALFA
♙♘♗♖♕♔
I'm pretty sure you are supposed to have them in ice upside down so just the top gets cold. Weakening where the point of failure should be and make the cut cleaner. And the wire cage should be moved up or removed
As soon as she said the word sharpness, I knew what the result was gonna be.......
Eso pasó por qué no estaba lo suficientemente frío y no le quitó el bosal.
Doesn't it help to take the wire holder thingy off first?
If you saw the whole segment, you'd see that the cage was refastened from the bottom to the top rung, which is actually the proper way to do it (Guinness World Record rules)!
***** the neck of the bottle wasn't properly chilled. You see the body of the bottle in the ice, but the neck of the bottle, aka, the part you *need* to be the coldest, was allowed to warm up in ambient air for too long, especially under stage lighting conditions.
Probably because the production crew didn’t chill the champagne enough. I’ve heard warm champagne explodes the glass (I know for certain that it pours differently, explodes more, etc when opened warm or even just not cold enough). Or maybe they used the wrong kind of bottles (thinner, more prone to explosion).
>The cage is still on the bottle
🤦♀️
dont leave the cage on. chill the bottle stem down. palm on the bottom, thumb in the punt. also make sure to buy french, it will even say the glass is thicker for sabrage.
the barometric pressure might have been a bit to high that day to saber champaign bottles. lol. and back to the weather! bob.
it sounds like fireworks when she destroys the bottle
Damn right she followed through!
It is because they chilled the bottom part of bottle only
Damn Global News got the "Cheap" bottles..lol
What a waste !! how many people dieing of thirst for a bottle of champagne
For every bottle of champagne I drink I provide a second bottle of champagne to a thirsty child in Africa.
The funny thing is that they didint get off that metal wire who keep the cork on .
This why I am sitting here with a broken cork in my champagne. And it's staying there.
I don't know if she chilled it upside down first, but the cage is still on. What did she think would happen? The cork is fastened to the bottle.
BestLaidPlans you don't remove the cork you remove the end of the bottle that holds the cork but the blade making contact with the wire is still probably the problem
Yeah, I have a scar on my hand from trying that.
That's alcohol abuse !!! You humans should respect the beverage !!!
My guess is its to do with temperature variants in the glass. You have 2/3rds of the bottle in ice not ice water and 1/3 of the bottle in the open air.
This leads to a temperature difference between the top third and the bottom 2 thirds. It is temperature variations in glass that cause it to crack and or break in an unpredictable manner.
Clearly you don't drink good sir. remove the wire cage friends !!!
@@Lil7Prince7Yi7Ru It's nothing to do with the cage. All the cage is doing is cushioning the impact between the knife and bottle ridge, as where the knife impacts the bottle the metal cage also happens to be in this spot ergo it softens the impact and shattering ability. Hitting it harder would counteract this.
Now even if I'm wrong and the cage actually does affect it if left on it still has NOTHING to do with why these bottles broke.
These bottles broke from being stored incorrectly which caused internal stresses in the glass at the wrong point, which caused it to break and shatter at the wrong point.
and to think, all they needed was a bottle opener.
Very very happy to see this....😂😂😂🤣🤣🤣😂😂
Why do they keep the wirecage on?
Kinda obvious result imo.
why did the bottles fail so miserably here? is it because of the quality of the glass?
+redDL89 - that's what i'm thinking, cheap ass champagne.
YOU HAVE TO TAKE THE CAGE OFF!!!! Holy moly people.
Take the twist wire off first then give it a shot
You didn't take the wire off firste? what were you thinking?!@!
0:13
0:13
0:13
I thought you had to take the wire off first.
also i think you are supposed to chill the neck of the bottle not the bottom
Undo the muselet (wire cap) first. 🤦
Is it because you're holding it at an angle? We always hold it straight out.
I think the problem with alot of these is that the knife is not heavy enough to pop the top off. The momentum and weight of the sword seems let it cleanly transfer that momentum to the top of the bottle. With shorter knives the momentum is not as high and the energy instead goes into twisting the wrist fudging it up.
I think they should take off the wire
When he took the napkin and wiped himself dry i got so triggered lol
The cage was moved to secure the cork and left on there too long, + possibly quick change of temperature + transportation and movement of bottles = disaster. YIKES!
Bottle needs to be colder, take the cork cage off, don't hit so hard... test off camera first to make sure you can do it?
What a smart couple.....
Best guess is that it was not properly chilled... that enhances the chance of it exploding.
So so so many things done wrong... it's like they didn't even try to research how to do this. The bottles should be chilled neck down so that the coldest part is where the glass surrounds the cork and the cage should be taken off.
They kept the wire on 🤦🏻♀️
Second that. She needs to ask the street for some help.
she left the metal twist restraint on the top???? not how to do it
The traditional way to open champagne is much simpler and cleaner.
She really whined about that second one.
nuculearpancake17 :D
I'm Cry
A) Didn’t chill the neck to soften the gasses and build up rigidity.
B) Didn’t uncage it.
The necks of the bottles need to be in the ice for 10 minutes also the cages are still on their bottles
You're cooling the wrong end of the bottle!
It's a cheap bottle with the cage still on. Lucky no one lost an eye
Wire cage off and chilled upside down in the ice.
Arent you supposed to take the guard off?
You didn't remove the Cage...
the bottle neck was to hot, they didn't put it in to the ice. the all bottle can be hot, but the neck need to be very very cold, in this way the sabering will be very easy
At 00:49 what did he look at ;)
One, take off the wire cage, two, make sure the bottle can handle it. It needs to be traditional method.
Wrong cooling, wrong holding, doesn‘t need so much force
Get the cage off!!🤦🏽♀️
Because they chilled the bottom of the bottle not the neck
she used so much power .
The champagne is supposed to be chilled for 24 hours. I have a suspicion that they put it in the bowl 1h before the show.