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Common corkscrews and cork pullers (also called ah-so's) can be found in wineries, department stores, and beverage outlets across the country. The best corkscrews are those which ease the cork out vertically. Hazards occur when the cork is brought out an angle, or if the cork has become dry and brittle. Foil cutters can be used to remove the foil seal around the cork. The use of foil cutters is on the rise, as wine presentation has become almost as important as the wine itself.

Opening Wine

There are four simple steps in opening a bottle of wine. First, cut the foil or plastic band that seals the top of the bottle. Secondly, wipe the mouth of the bottle before the corkscrew is inserted, and again after removing the cork. Draw the cork out with a good corkscrew. To ensure good removal, insert the corkscrew exactly in the center of the cork, clear through the cork, and pull slowly.

Opening Champagne

To open a bottle of sparkling wine or champagne, first wipe the bottle with a napkin to remove excess moisture from the ice. Next, loosen the wire hood by untwisting the loop of wire around the cork. Then, remove the wire and the top foil in one motion. Hold a thumb on the top of the cork to keep it in place. Holding the cork in one hand, gently twist the bottle to allow the inside pressure to force the cork out. Be sure to direct the cork away from people and/or objects to reduce injury in the event that the pressure per square inch is too strong to contain the cork. Hold the cork lightly as it is removed to prevent it from flying.

Pouring

The best way to avoid dripping wine on the tablecloth is to give the bottle a slight twist before raising its mouth from the pouring position. Never completely fill a wine glass. Usually between 1/2 and 2/3 full is appropriate. Air space in the top of the glass is needed to allow the wine's bouquet to be better appreciated.