Take potential pain out of Champagne – uncork with care
Exploding Champagne corks may add a dramatic flair to a holiday party, but they also can cause serious eye injuries such as ruptured globes, detached retinas and painful bruising. Dr. Preston Blomquist, an ophthalmologist at UT Southwestern Medical Center, offers these safety tips:
- Chill Champagne and sparkling wine to at least 45 degrees Fahrenheit; a cork in a cold bottle is less likely to pop unexpectedly.
- Hold the cork down with the palm of your hand while removing the wire hood.
- Point the bottle away from people, and hold it at a 45-degree angle.
- Place a towel over the entire top of the bottle, grasp the cork, and slowly and firmly twist to break the seal. Hold the bottle firmly with one hand and use the other hand to turn the cork slowly with a slight upward pull. Continue until the cork is almost out of the neck. Counter the outward force of the cork by applying slight downward pressure just as the cork breaks free from the bottle.
Visit www.utsouthwestern.org/eyes to learn more about clinical services in ophthalmology at UT Southwestern.
Media Contact: Robin Russell