Ukuvula i-champagne ngekrele okanye i-saber kunokubonakala ngathi yinto engenakwenzeka, okanye iqhinga elivela kumboniso womlingo. Enyanisweni, kulula kakhulu kwindoda okanye ibhinqa eliqhelekileyo ukwenza. Konke okufunekayo sisixhobo esifanelekileyo (le saber ye-champagne ukuqalisa, ukuqhelanisa kancinci, kunye nolwazi oluncinci.
Okokuqala, lungiselela ngokuba ibhotile YONKE iqashwe. Oku kuthetha ukuyishiya efrijini de ibe malunga ne-35 degrees Fahrenheit. Kubalulekile ukuba ifakwe efrijini kune-emele yomkhenkce. Ngelixa ibhakethi yomkhenkce isetyenziselwa ukupholisa, le ndlela ipholisa kuphela indawo engezantsi yebhotile.
Kwi-sabrage, ibhotile yonke (kubandakanywa nentamo) kufuneka ifakwe i-chilled. Oku kunceda ukwenza iglasi ibe brittle ngakumbi, kwaye yenza kube lula kwikhefu elicocekileyo. Xa isusiwe, ifuna ucingo kunye nefoyile ejikeleze isikhokho isuswe. Nje ukuba ipholile, bamba iglasi malunga ne-engile engama-30 ijonge kude nomzimba. Fumana i-seam yebhotile yeglasi. Baleka icala elibuthuntu lemela ngokukhawuleza lisuka emzimbeni wakho, wenze impembelelo apho umthungo ubetha umlebe webhotile.
Ukuba kwenziwe ngokuchanekileyo, oku kufuneka kuthumele i-cork ibhabha, kunye neglasi ejikeleze ikhefu elicocekileyo. Kukho iividiyo ezininzi ezifumanekayo kwi-intanethi ukuba usasokola.