Do Not Drill Through
Stop with one curl showing so cork crumbs do not fall into the wine.
Learn Wine. Sip with Confidence.
Understand Wine. Enjoy Every Glass.
Wine Basics
Opening wine should take seconds, not a wrestling match. With the right technique, the cork comes out whole and quietly every time.
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If you want to learn how to open a wine bottle the way restaurant staff do, use a waiter’s corkscrew, also called a waiter’s friend. It is a compact, folding tool with a small knife, a spiral “worm,” and a hinged lever, usually with two steps. First, use the knife to cut the foil all the way around, just below the lip of the bottle, and peel off the top. Next, place the point of the worm slightly off-center so that the spiral itself will travel down the center of the cork. Twist clockwise, keeping the worm straight, until only one curl is showing. Rest the first step of the lever on the bottle lip and lift the handle to raise the cork partway. Move to the second step and lift again until the cork slides out. A gentle wiggle frees the last bit quietly. No tool in the drawer? Our guide to opening wine without a corkscrew covers safe backup methods.
Not everyone loves the waiter’s corkscrew, and that is fine. The wing corkscrew, with two arms that rise as you twist, is easy for beginners: center it on the cork, turn the top handle until the wings are fully raised, then press both wings down to pull the cork. Its downside is a thick worm that can tear fragile corks. Lever-style openers, often called rabbit openers, clamp onto the neck and pull the cork with one push and pull of the handle; they are fast and good for people with limited hand strength. Electric openers do the work at the push of a button and are helpful for arthritis or frequent entertaining. For old bottles with crumbly corks, a two-prong cork puller, often called an Ah-So, slides down the sides of the cork and twists it out without piercing it.
Sparkling wine is under a lot of pressure, so a flying cork can injure an eye. Always chill it well first, ideally to about 40–45°F; cold bubbly is calmer and less likely to gush. Remove the foil. Then place your thumb firmly on top of the cork and loosen the wire cage with about six half-turns. Keep your thumb on the cork from this moment until it is out, and point the bottle away from people and light fixtures at roughly a 45-degree angle. Drape a towel over the top if you like. Now hold the cork still and slowly twist the bottle from its base. Let the pressure push the cork out gently. You want a soft hiss, not a loud pop, which wastes wine and bubbles. Pour slowly into tilted glasses. Get more serving tips in Champagne vs sparkling wine.
Corks sometimes snap, especially in older bottles or when the worm goes in crooked. If the cork breaks partway, do not panic. Reinsert the corkscrew at an angle into the remaining piece, twist slowly, and pull gently, using the lever steps as before. If the remaining cork is too fragile, a two-prong cork puller can often grip it from the sides. As a last resort, push the cork into the bottle with the handle of a wooden spoon, then pour the wine through a fine strainer, coffee filter, or tea strainer into a decanter. Small bits of cork floating in your glass are harmless and do not mean the wine is bad; that is different from a corked wine, which smells musty. If you often face fragile corks, consider decanting older bottles anyway to remove sediment.
Many good wines now use screw caps, especially from New Zealand and Australia. They are not a sign of cheap wine; they prevent cork taint and keep fresh styles bright. To open one, hold the cap firmly in one hand and twist the bottle with the other until the seal breaks with a crack, then unscrew the cap. Synthetic corks open like natural corks but can grip tightly, so a sturdy corkscrew helps; they can be hard to reinsert. Glass stoppers simply pull out. Boxed wine has a tap that you pull out from the box and press or turn to pour. To learn how each closure affects aging, see cork vs screw cap. If you ever find yourself without any tool at all, try the methods in how to open wine without a corkscrew.
Once the cork is out, wipe the rim of the bottle with a clean napkin to remove any bits of cork or foil. Give the wine a quick sniff; a damp-cardboard smell can signal a flawed bottle. Pour about five ounces for a standard glass, filling it no more than a third so there is room to swirl; see how to pour wine. Young, bold reds may benefit from some air before drinking. If you do not finish the bottle, push the cork back in, clean end first, or use a stopper, and store it in the fridge. Most still wines stay fresh for three to five days that way. Check how long wine lasts after opening for a full timeline by style.
Use the foil cutter or knife to slice around the capsule just below the bottle lip, then remove the top.
Place the worm's tip slightly off-center so the spiral travels straight down the middle of the cork.
Turn clockwise, keeping the corkscrew upright, until about one curl of the worm remains visible.
Rest the first step on the bottle lip and lift the handle, then switch to the second step and lift again.
Wiggle the cork out gently by hand, then wipe the bottle mouth with a clean napkin before pouring.
| Opener | Best For | Watch Out For |
|---|---|---|
| Waiter's corkscrew | Everyday use, travel, restaurants | Takes a little practice to keep the worm straight |
| Wing corkscrew | Beginners who want simple leverage | Thick worm can tear older corks |
| Lever or rabbit opener | Speed and limited hand strength | Bulky and more expensive |
| Electric opener | Arthritis or frequent entertaining | Needs charging; may struggle with synthetic corks |
| Two-prong cork puller | Old, fragile corks | Requires a careful rocking motion |
Stop with one curl showing so cork crumbs do not fall into the wine.
Cold sparkling wine opens with a gentle hiss instead of a gush.
A basic waiter's corkscrew is inexpensive; keep one in a picnic or travel bag.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizFor most people, a lever-style or electric opener is easiest because it needs little strength or technique. A wing corkscrew is also simple. A waiter's corkscrew takes a bit of practice but is compact and reliable.
Cut just below the lip at the top of the neck. This removes the foil that would otherwise touch the wine as you pour, keeping drips clean and avoiding any metallic contact.
Twist until about one curl of the worm is still visible. Going all the way through can push cork crumbs into the wine, while too shallow can break the cork.
Keep your thumb on the cork, loosen the cage, hold the cork still, and slowly twist the bottle from the base. Let the pressure ease the cork out with a gentle hiss.
Yes. Bits of cork are harmless and do not affect flavor. Strain them out or fish them out with a spoon. A musty smell, not floating cork, is the sign of a corked wine.
No. Many excellent wines, especially from New Zealand and Australia, use screw caps. They prevent cork taint and keep crisp whites and fresh reds tasting bright, and some age-worthy wines use them too.
