It was supposed to be a classy moment—a little celebration, a pop of Champagne, maybe a toast. Instead, it turned into an ambush. I carefully peeled back the foil, twisted the wire cage, and, with all ...

The recognizable pop of a Champagne cork is the auditory equivalent of "Let’s get this party started." Popping open a bottle of bubbly fills the room with lively effervescence before the liquid even ...

Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. In the wine world, one’s ability to open a bottle of sparkling wine without a sound is ...