Want to make a splash on New Year’s Eve? Saber a bottle of bubbly. Nothing rings in a new year quite like Champagne, loud cheers, and the suggestion of a little danger.
We asked Johnny Slamon, sommelier at Alexander’s Steakhouse in San Francisco, to show us how to saber a Champagne bottle like a pro (and, of course, safely). Johnny worked at the Fifth Floor restaurant for five years before joining the opening team of Alexander’s, where he’s built what he calls an “aggressive” Champagne program.
“It’s probably a lot more than we need,” he laughs. “Certainly not as much as I need, but probably more than the restaurant needs as an entity.”
Olivia Terenzio is the Content Marketing Manager at OpenTable and editor of Open for Business.