New Year’s Eve is just four days away. Perhaps you’ve been getting ready for the big event, getting Champagne (and sparklers) to celebrate the New Year, and the opening of a new decade. 2020 will also be a Presidential election year, by the way — so make sure you’re registered to vote.

Recently at Thorton Winery in Temecula, California, a champagne vintner, we were shown the best way to open a champagne bottle. We were told you should hold the bottle nose up at an angle then rotate the BOTTLE slowly while holding the cork. That works great… but it’s not as stunning as the way sharpshooter Kirsten Joy Weiss opens a bottle of bubbly.

A former competitive smallbore rifle shooter, ace trigger-puller Kirsten Joy Weiss tried a special New Year’s trick shot a few seasons back. In keeping with the festive New Year’s spirit, Kirsten attempted to shoot the cork off a champagne bottle. After a few unsuccessful tries, she managed to hit the cork with at least two shots. But alas the cork did not fly. She actually hit the cork, but it did not release. That was surprising…

Undaunted, Kirsten changed her strategy, aiming for the neck of the bottle. This duplicates the process of “sabering” a champagne bottle — a method of liberating the bubbly by slashing off the end of the neck with a blade. Aiming for the neck of the bottle, Kirsten successfully blew off the top of the bottle. (Apparently, when “sabering” it is actually the pressure within the champagne bottle which does most of the work).

Sharpshooter (and competitive smallbore shooter) Kirsten Joy Weiss tried a special New Year’s trick shot for 2015. In keeping with the festive New Year’s spirit, Kirsten attempted to shoot the cork off a champagne bottle. After a few unsuccessful tries, she managed to hit the cork with at least two shots. But alas the cork did not fly. She actually hit the cork, but it did not release. That was surprising…

Undaunted, Kirsten changed her strategy, aiming for the neck of the bottle. This duplicates the process of “sabering” a champagne bottle — a method of liberating the bubbly by slashing off the end of the neck with a blade. Aiming for the neck of the bottle, Kirsten successfully blew off the top of the bottle. (Apparently, when “sabering” it is actually the pressure within the champagne bottle which does most of the work).

Undaunted, Kirsten changed her strategy, aiming for the neck of the bottle. This duplicates the process of “sabering” a champagne bottle — a method of liberating the bubbly by slashing off the end of the neck with a blade. Aiming for the neck of the bottle, Kirsten successfully blew off the top of the bottle. (Apparently, when “sabering” it is actually the pressure within the champagne bottle which does most of the work).