How to Saber a Bottle of Champagne and The Science of Carbonation | Champagne | What’s Eating Dan?

Byamazingfoodstv


Dan sabers a bottle of champagne in this episode of What’s Eating Dan?. Plus some carbonation science and some liquid nitrogen. Happy New Year!

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46 Comments

  6. I’m a bartender with 20 years. Behind the bar, inside the ice well is a chill plate that water & co2 passes thru. Cold water can hold co2 from escaping keeping it fizzy. It’s the reason why warm soda & champagne sucks.
    Customers love doing Sabre themselves. Here’s how I do it. Yes, cage the cork. Instead of one long stroke with a knife, I give them my metal bottle speed opener and do multiple taps to the top of the neck. It’s safer, has that satisfying pop with the same results without the risk of giving customers a knife. Same results, less risk. This video needs to be updated or deleted bc safety

  9. Isn't it the Germans, who do not drink "chilled" (<40F) beverages (maybe milk but not beer), but cool (50F-60F) beverages because of a belief that cold carbonation causes cancer? For me, beer has to be ICE COLD, rotating bottles into the freezer every 10-15 mins.

  10. I appreciate the chemistry and science of CO2. What if you enjoy champagne for its flavor and not just bubbles. A flute only encourages bubbles, not taste, and an even colder one at that suppresses flavor.
    Use a regular wine glass at room temperature and appreciate the flavors that result from a beverage that took years and time and money to produce.

  15. I am much enjoying these episodes
    Please male more….French toast…scrambled eggs with cheddar on toast with crispy beacon …eggs easy over on light toast buttered…
    You get it…comfort breakfast while we're stuck indoors from going to our favorite breakfast diner

  36. Dan just blew the theory that rising levels of CO2 causes the earth’s temperature to rise. Ice core sample data shows that CO2 levels in the atmosphere always rose AFTER warmer periods in the past. Sun activity changes. It has cycles of high and low. The oceans take awhile to increase in temperature, so it takes awhile for CO2 to be released. Higher CO2 levels are an effect of a warmer earth, not a cause.The idea that CO2 can trap heat is also just a theory, an unproven one as well. The fact that cold periods have followed the warm periods actually disproves the “CO2 is a greenhouse gas “ theory. If it was a greenhouse gas, then the earth could nit possibly have cooled after the previous warm period. Another thing to keep in mind is that areas, such as the Sahara, which have virtually no water vapor in the air, cool to near freezing at night. They can go from 130F at day to near freezing at night, whereas the Amazon basin, where the air has near saturation levels if water vapor, does nit change much in temperature at night. Water vapor is a “greenhouse gas”. CO2 is either not a greenhouse gas at all, or one that is so very week it can block the escape of such a small amount of heat that it is negligible.

  39. H20, plus Co2, H2Co3

    Carbonic acid.

    Liquid nitrogen is quite difficult to get,
    and it is ALSO expensive. Put some
    dry ice in an ice bucket,and pour on some
    Everclear, or any other HIGH ethanol spirit.
    You can get down to 109 below zero F,
    and you can get dry ice at most grocery
    stores. The ethanol will not evaporate
    much, so you can reuse that.

    steve

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