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Sabrage in the New Forest

Add zest to a special occasion with a lesson in sabrage from Chevalier Sabreur, Gerard Basset, or one of our other Chevaliers Sabreur, using the hotel's own golden sabre

Sabrage is the art of opening a champagne bottle using a sabre and is always a popular activity with which to end a meeting or a conference, enhance a special occasion or add a little drama to the cutting of the cake at a wedding reception. The art of sabrage was apparently perfected by officers in Napoleon’s army; at Hotel TerraVina, Gerard Basset, the 'Best Sommelier in the World', Laura Rhys, Head Sommelier and 'UK Sommelier of the Year 2009', Laurent Richet, Sommelier, who are the Chevaliers Sabreur and therefore qualified to host sabrage events.

You might feel a little daunted by the hotel’s sabre at first. However, Gerard and the other sommeliers are excellent tutors and they ’ll quickly give you the skill and the confidence to remove the top of the Champagne bottle with one slice. Once you’ve accomplished it, you’ll be thrilled by the experience. The pressure of the Champagne ensures no glass finds its way into the bottle and surprisingly little Champagne is spilled.

Sabrage is certainly an excellent way to add zest to a special occasion and so we have created:

The ‘Sabrage’ Option
Slice the top off a Champagne bottle with a sabre, just like the cavalry officers of Napoleon’s army. Gerard Basset and our other sommeliers are Chevaliers Sabreur and therefore qualified to teach you the art with the hotel’s golden sabre.
It’s not as easy as you might think but once you’ve mastered the art, removing a Champagne cork by hand will seem very tame.
Only £60.00

We also have a 'Dinner with Sabrage' Break.

 


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