Sabrage is the technique of opening a champagne bottle by cutting the neck of the bottle using a Sabre. Made popular by Napolean, the technique requires a sabre which cuts the neck of the bottle with cork in the mouth of the bottle itself.
Care must be taken not to devour the champagne immediately, and to look for shards of glass which may have fallen into the drink while the bottle was broken – but that is highly unlikely as the pressure of the bottle will prevent that.
An expert is known as a sabreur.
Champagne! In victory one deserves it, In defeat one needs it.