Guide to the Art of Sabrage

Safety Announcement
While this will work with any sparkling wine the higher pressures in Champagne and the quality of glass used make it the tastiest and safest choice. Sabrage always carries a small risk of breaking the bottle and this occurs more frequently with cheaper, low quality varieties. 
Step 1. Chill
Champagne should be chilled to around 8 degrees celcius both for optimum taste but also to aid the Sabre process . This can be acheieved by immersing the champage in ice for around 30mins
Step 2. Loosen cage
Remove all foil from the top of the bottle and loosen the cage. For safety the cage should be refastened around the top lip of the bottle to prevent injury if the cork spontaneously releases
Step 3. Positioning
Locate the seam of the bottle and hold so that the seam is facing directly upwards. Place your thumb in the punt of the bottle and your fingers wrapped tightly around the base. Dry the bottle if need be to maintain a firm grip 
Step 4. The Warm Up
Position the blade of the sabre at around 30degrees to the bottle and run the Sabre along the seam up to the top of the bottle, taking care not to hit the  glass lip. Repeat this process until you have a feel for the curve of the bottle
Step 5. The Main Event
When you are comfortable run the Sabre along the seam of the bottle however this time continue the swing and strike the glass lip. The collar of the bottle will fracture and cork and collar will fly away. Take a bow and celebrate