Watch this video on how to open a champagne bottle without causing eye injury. (Source: eyeSmart)
According to the American Academy of Ophthalmology, this happens more often with champagne and sparkling wine bottles that haven’t been fully chilled, because the bubbles contain gas that expands when warm. This causes the corks to come out much more forcefully, at speeds of up to 50 mph. It is recommended that you chill the beverages to 45 degrees Fahrenheit or colder before you open them.
To prevent eye injury, follow these instructions provided by the Academy (or watch this how-to video (http://www.allaboutvision.com/video-library/video-champagne-corks.htm) ):
* Don’t shake the bottle before opening it, because this just increases the pressure inside and therefore the speed at which the cork leaves the bottle.
* Point the cork away from yourself and others while opening the bottle.
* After removing the foil, hold down the cork with your palm as you remove the wire. Do not use a corkscrew for bubbly beverages!
* Don’t push under the cork. Instead, place a towel over it, and keep your palm on the cork as you twist the base of the bottle. Don’t worry, it will still make that delightful “pop,” and you and your friends will be much safer!