Master sommelier Tim Gaiser cautions you to treat each bottle of champagne and sparkling wine with respect, because the contents is under pressure of 120 pounds per square inch. If you don’t have the bottle properly chilled and you merely rip open the foil and unwind the metal cage, the cork may come out and injure you or someone standing nearby. In this video he shows you the proper way to proceed.Master sommelier Tim Gaiser cautions you to treat each bottle of champagne and sparkling wine with respect, because the contents is under pressure of 120 pounds per square inch. If you don’t have the bottle properly chilled and you merely rip open the foil and unwind the metal cage, the cork may come out and injure you or someone standing nearby. In this video he shows you the proper way to proceed.