… I already got.
A couple of weeks ago, I was just sitting there on the couch when my brown clad friend showed up with a couple of boxes. Inside one was a bottle of NV Duval-Leroy Champagne Brut Premier Cru, which would have made it a good day itself. But in the other box, well, it was without a doubt the coolest thing that I have received since I started this blog nearly four years ago.
Yes, that is indeed a full-blown saber. Somehow the fine people at Duval-Leroy got wind of the fact that I like to slice the tops off bottles of champagne and they figured that I should have a legitimate, full-blown, authentic saber.
The fact of the matter is, I have sabered countless bottles of sparkling wine using a variety of “weapons”: a champagne flute, an iron (both golf and clothes), a kitchen pot, a wine cooling sleeve, a bike wheel, and a four-inch tall Ganesh statue, just to cite a few.
You can see most of those videos on my Sabering Videos page.
In all, I guess I have sabered close to a hundred bottles or so, but never once with an actual saber.
I could not wait to try the bad boy, so I grabbed a bottle of nondescript sparkling wine, threw it in the freezer, and impatiently waited for the bottle to get cold–you really want the bottle cold as it helps avoid disaster.
Although not always.
Here’s what happened when a buddy of mine tried out the saber:
I did not tell him at the time, but that is what you call “user error” (unless it ever happens to me, in which case it will have been a faulty bottle).
After a few more sacrificial bottles, it was time to saber that bottle of Duval-Leroy from our third floor deck:
I have to say out of all the implements I have used to saber a bottle, the actual saber is by far the most efficient (although the clothes iron is a close second).
And let’s not forget the champagne, which was truly magnificent.
NV Duval-Leroy Champagne Brut Premier Cru: Retail $65. Let me just get this out of the way: Champagne invariably tastes better when the bottle has been sabered. By you (if you are into that kind of thing). Which is precisely what happened to this bottle. Initially a particularly vibrant sparkle that seems to wear itself out rather quickly, but the flavors? Whoa. I have had far more than my fair share of good champagne in my life, but this has to rate near the top in the non-vintage category. Pear, raspberry, and tons of baked bread, this is not a wine to share with your Aunt Betsy. This is a wine to be tasted among a couple good friends who know a thing or two about champagne—but you do the sabering (if you are into that kind of thing). Outstanding. 92-94 Points.