Open champagne bottle without foaming III
If the trick with the sweat does not seem quite pleasant, here is the elegant variant of the gastronomy:
The bottleneck must be warmer than the rest of the bottle body. Specifically, this means that with the palm of your hand covers the neck of the bottle and thereby warms, while the bottle is uncorked. You do not have to hold the bottle in your hand for a few minutes, it's enough to just allow yourself a bit of time when opening the bottle :-)
The effect is that the foam forms again in the bottle this time, but the warm neck of the bottle ensures that the bubbles can bridge this "barrier" much worse and in smaller numbers.
A towel around the neck of the bottle makes things a little bit easier (and still catches any drops), but is really only necessary for the look.
Note: the method works as long as the bottle has suffered only the jolt from being transported or has been handled a bit more rough and not willfully wild.
