Quote:
Originally Posted by Ivory Tower
Do you filter the pour, when using tongs, just in case there's glass?
Are sabres used on anything but champagne?
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Yes, I filter through double folded cheesecloth into decanters.
I've been told that wine bottles can be sabrage, but have never tried it. I have sabrage 100's of Champagne bottles but do not feel so confident doing wine or port like that. There's not enough room to build velocity on wine bottle shapes except for Syrah and German wines. I use the back side of an 8" Chef's Knife. I'll get around to buying the real Champagne Sabre some day.