It shouldn’t be difficult to open a wine bottle! You’ll pour like a professional in no time with the right technique and tools. This guide will focus on the most popular type, the Waiter’s Corkscrew.
How to use a waiter’s corkscrew
The tool consists of three parts: a small folding knife (the foil cutter), a spiral screw or worm, and a lever with hinges (often double-hinged to make it easier to use).
Step 1. Cut the foil
- Open the foil cutter (small, serrated knife) at the end of the corkscrew.
- Place the blade just below the lower lip on the neck of the bottle. This allows for a more precise pour and also prevents the wine from touching the foil.
- Rotate the bottle or the corkscrew to the bottle and apply gentle pressure. This will allow you to remove the foil completely.
- Remove the foil cap by using the knife tip. Throw away the foil.
- Fold the knife into the handle of the corkscrew.
Step 2: Positioning the Corkscrew
- The spiral screw (the worm) should be fully extended.
- The worm’s sharp tip should be placed slightly off-centre. The worm will drive straight through the middle if you aim somewhat off-centre.
- The tip of the cork should be pushed into the cork to keep it stable.
Step 3 – Insert the Worm
- Rotate the handle in a clockwise direction while keeping the corkscrew upright. Apply gentle downward pressure.
- Continue to screw the worm until you can only see about a curl of the worm. It is important to avoid screwing the worm all the way into the bottom of the bottle cork. This can cause cork fragments to enter the wine.
Step 4 – Leverage – First Stage
- Fold the hinged lever down so that the uppermost (first) notch is firmly on the lip of a wine bottle.
- Hold the lever firmly against the lip of the bottle with one hand.
- Slowly raise the handle of your corkscrew with the other hand. The cork will be partially removed from the bottle using leverage.
Step 6: Second Stage Leverage (for Double-Hinged Screws)
- Adjust the lever until the second (lower notch) rests firmly on the bottle’s lip. If you have a single-hinged opener, you will continue to pull from the first position, which is more difficult.
- Hold the lever again firmly against the bottle lip.
- Continue to lift the handle straight upward. Now, the cork should be nearly completely removed from the bottleneck.
Remove the cork
- When the cork is almost free, gently wiggle it and then pull it straight out with your hand. You can also use the corkscrew to continue to leverage the cork. Avoid a loud “pop.”
- Optional: Before pouring, wipe the lip of the bottle with a paper towel or a clean cloth.
Success Tips:
- Use extra care with old or fragile corks. Slowly screw in and then pull evenly. If the cork is delicate, you might want to use an “Ah-So”, which has two prongs.
- Synthetic corks can be harder to insert and remove and require greater force.
- If the cork is stubborn, make sure the lever is securely seated on the lip of the bottle before you pull. Use slow and steady force.
- Practice makes perfect: Do not worry if the first few attempts feel awkward. You’ll soon get the hang of it!
Other types of wine openers:
- Winged Corkscrew – You screw the worm in the cork, and levers (wings) rise on both sides. The cork is lifted by pushing the wings downward. Beginners find it easier, but fragile corks can be damaged.
- Electric Wine Opener: Place it on top of the bottle and press a button. It is easy to use but requires batteries or charging.
- Ah-So: Two flat prongs slide between the cork and bottle neck. It is ideal for old and fragile corks, but it requires a specific technique.
You’re now ready! Grab your bottle and your opener. Now, enjoy! Cheers!
