New Year's Eve: 900,000 Brits Have Suffered A Champagne Injury

Beware Of The Champagne Shiner

When midnight strikes on New Year’s Eve and the champagne is uncorked, you might want to take cover as you might get more than you bargained for – as 12% of Brits injure themselves when opening a bottle of champers every year.

A new study by Morrisons discovered that over 900,000 accident-prone Brits suffer champagne-related injuries, with the flyaway cork being the main cause for the champagne shiner (8%).

Other fizz related incidents include 15% of the nation damaging lights, ornaments or windows with the low-flying cork, or split the champers over clothes, carpets and curtains.

And it seems that cork popping skills get better as we get older, as 18 to 34-year old's cause the most incidents that the over 55’s.

“New Year’s Eve is the perfect time to celebrate with Champagne, but no one wants to waste those special bubbles. Corks can erupt at speeds of up to 60mph and there’s 70 pounds-per-square-inch of pressure (that’s three times the pressure of a car tyre) bottled up behind each one, so it’s important to get your uncorking technique right,” says a Morrisons spokesperson.

If you’re planning on popping some champagne tonight, check out these fool-proof techniques to avoid your evening going from bang to bruise:

  • Chill the bottle and leave it to rest for some time. Do not open a bottle that may have been shaken recently.
  • Hold the bottle firmly and remove the wire hood while keeping a hand on the cork, as a bottle can unexpectedly uncork itself.
  • Next, use a towel to grip the top of the bottle together with the cork. Tilt the bottle and point the cork away from others. Then slowly twist the cork, pulling slowly until it gently pops.
  • When pouring the Champagne, hold the base of the bottle firmly in one hand. Pour down the side of the flute at a 45° angle, and begin by pouring just an inch or so into everyone's glass. Once the froth has disappeared, top up the glasses.
  • Pouring at an angle preserves twice as much carbon dioxide in the Champagne (which is where all the flavour can be found) than pouring down the middle.

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