… 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.
If you look closely, you can see my name inscribed on the blade.
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.
Boo ya!
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.
Until now.
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:
Yikes!
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).
You can see the sabered cork: my younger son sprinted down the stairs and out into the street to retrieve it–it had traveled a good twenty yards.
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.
the drunken cyclist 
I have several wine blogs I read regularly, for info and for entertainment. You proved again why yours is always top of my list! Your sense of humor is fabulous. Your wine knowledge is interesting. And now…your sabering skills are impeccable. Hahaha! As always, thanks for sharing!
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Thanks so much! Although the word “interesting” at least in tasting notes, usually means “wow, this is not very good, but I have to say something.”
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Well done Jeff and I like your saber, you are a real pro at that!!
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The saber makes it very easy, but yes, I do look like a boss!
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To beat a dead horse, I still have that WBC15, “faulty bottle” video on standby!
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Decomposed horse.
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Damn, I want one of those. I have a couple machetes that I use for weeds and branches. Just like sabering – not very efficient but what a rush
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If you want to lop the top off a bottle of sparkling, a saber is pretty damned efficient!
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Ooh, fun!
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My wife even wants to try now….
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Awesome! You must be on Santa’s nice list this year! Who’d have thought? Enjoy your new toy!
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Aw, I am not THAT bad of a guy! At least reserve judgment until we actually meet!
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Of course you are not! Just having some fun with ya! I am so happy for you receiving a saber. Perfect gift! Enjoy!
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I know, I was just trying to return the “dig”….
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A very cool Christmas present and now you are a true professional. Use it in good health and spirits.
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I do not know if that makes me a professional, but I can send a sliced off cork hurling through the air with a bit more ease now!
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I’d fear for a few of my fingers! Knives and I don’t always get along (hence two missing fingertips and several scars).
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Yikes!. Truth be told, the saber is not sharp. At all. It does have a point on it, but as long as you avoid that, it would be really hard to slice anything. Except bottles of champagne, natch.
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If it’s not sharp, how does it work?
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That’s the misconception. Sabering champagne is easier (and safer) when the sabering implement is blunt.
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Oh what fun! I loved the captioning, lol! Choo are hilarious!
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“Choo” is what we call Sebastian, he and Nathan (Bubba) were doing the filming.
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Nothing says ‘celebration!’ quite like sabering open a bottle of bubbly.
(Interestingly, WordPress tries to autocorrect sabering to sobering…make of that what you will!)
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I have noticed the WordPress autocorrect on several occasions. I have chosen to ignore any subtle messaging that it might entail.
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I sense a collection of still-intact corks coming on…that is beautiful, and now ANOTHER great champagne I have to buy! 🙂 Cheers!
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That is a fabulous champagne. When we finally get together in NYC, I will bring the saber for you to try out–so much fun!
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