Champagne Heads

See under .

German term for "champagne topping" (sabrage = "sabering"), in which the neck of a bottle of champagne is cut off cleanly, preferably by means of a sabre (can of course also be used with bottles of sparkling wine ). According to a lesser-known version, sabering is derived from "sabler" (sand, to cover/sprinkle with sand), which is documented in French in 1695 with the meaning "to drink it all in one go". It is said that Voltaire (1694-1778) interpreted the term as "to drink champagne en masse". According to the current version, however, the term is derived from "sabre" (sword, sabre). The custom has an old tradition from pre-Apoleonic France and Tsarist Russia. At that time, French cavalry officers and higher ranks of the tsarist army used it at large receptions and festivities.

Invention of sabering

The invention is attributed to the French Emperor Napoleon (1769-1821), although it was probably in use before his time. In any case, he used to enjoy bottles of champagne opened in this way with his officers after winning a battle. Since Napoleon won over 50 battles, one can therefore assume a certain skill. However, he probably maintained the custom even after...

Full text

Voices of our members

Using the encyclopaedia is not only time-saving, but also extremely convenient. What's more, the information is always up to date.
Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

Welcome back!

Champagne Heads

Sabre

Invention of sabering

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU