And where you can try it out for yourself.
More than two centuries have passed since the death of Napoleon Bonaparte, but quotes attributed to the French general endure as common expressions. Some are used to inspire courage and leadership; others are quippy and a bit tongue-in-cheek. And one in particular has taken on an entirely new life in the world of St. Regis hotels.
“Champagne! In victory, one deserves it. In defeat, one needs it,” reads signage at The St. Regis Deer Valley, one of Park City, Utah’s most coveted ski-in, ski-out hotels. While there’s no historical documentation that proves Napoleon was the original speaker of the phrase—some believe it was actually spoken by Winston Churchill— it’s a line that history has repeatedly associated with the military figure and his role in the French Revolution. For that, we can, at least partially, credit the St. Regis brand, which has leaned into Le Petit Caporal’s larger-than-life persona and supposed affinity for champagne for more than 100 years.
In 1904, John Jacob Astor IV, son of American socialite Caroline Schermerhorn Astor, opened The St. Regis New York, the luxury brand’s flagship destination. It was a move that ultimately spurred the hotel’s ritual of champagne sabering—also known as sabrage.
“[Astor] started the tradition based on the Napoleonic era of sabering, where Napoleon would ride off in battle and saber bottles of champagne to rally the crew or to celebrate victory,” explains Parker Teske, the Director of Food and Beverage at the Deer Valley property.
Notably, this is the St. Regis’ primary narrative on the sabrage technique, but a couple of other versions of the story have made their way around popular culture. Napoleon’s cavalry officers, the Hussars, were said to have been the ones doing the sabering following a win on the battlefield. With one hand always on their horses’ reins, they needed a way to easily uncork their celebratory bottles. Sabers it was.
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The involvement of Barbe-Nicole Ponsardin—more commonly known as the Widow Clicquot or “Veuve” Clicquot—is another variation of the champagne sabering story. As the legend goes, Clicquot provided that same calvary with bottles of champagne; still lacking a free hand (or simply to impress the wealthy widow), the men drew their sabers and proceeded to make the bubbly flow.
While we may never know how much or how little of these tales are factually accurate, one thing’s for sure: Astor took hold of that Napoleonic inspiration.
“He started the champagne sabering as a way to welcome the evening, thank the day they just had, and kick off the party or the evening the hotel was about to have,” says Teske. As the years passed, the tradition became consistent: “No matter what, in that 5 to 6 o’clock zone around the world, every St. Regis is doing it.”
1. Opening champagne with a saberGed Peake Perrett/Shutterstock; 2. A sabered champagne pourWallymannen/Shutterstock
Hotels With Champagne Sabering Rituals
The art of sabrage is now intrinsic to the St. Regis name, but it’s also made its way to various other hotels around the world. So, if you want to attempt this elaborate way of opening a bottle of champagne, here’s a few of the many hotels that offer it.
“There’s a sabering in our lobby and on our Fire Garden Terrace 365 days a year,” says Teske. Each St. Regis approaches the sabrage demonstration a bit differently, mostly as it relates to where the ritual takes place, and the Deer Valley version is all about the backdrop. If you’re a hotel guest, you’re welcome to join the butler team in the lobby, where floor-to-ceiling windows look out onto the ski resort slopes. Those on the terrace may also get to witness the moment alongside a striking sunset, nature’s way of marking the day-to-night transition.
The St. Regis Bal Harbour Resort
If there’s one city that appreciates an over-the-top gesture, it’s Miami. Every night at 6 p.m. sharp, guests of The St. Regis Bal Harbour Resort make their way to The St. Regis Bar to take part in the rousing tradition and follow it up with a bottle from the all-glass wine vault or a cocktail on the outdoor terrace.
Après-ski activities at Grand Hyatt Vail in Cascade Village include a bit of champagne sabering on Mondays, Thursdays, and Saturdays. Starting at 4:30 p.m., guests of all ages are welcome to join in the fun, but only those 21 and up can sip on a glass of bubbly.
Cap Juluca, A Belmond Hotel, Anguilla
There’s nowhere better than Cap Juluca’s open-air lobby, overlooking the white sandy beaches and crystal-clear waters of Maundays Bay, to lob off the top of a bottle of champagne. If you’re the one wielding the saber, it’s good practice to keep the discarded cork as a memento of the experience.
The Brown Palace Hotel and Spa
At The Brown Palace Hotel and Spa in Denver, champagne sabering is less frequent—but no less exciting. Each November, the Denver property rings in the holiday season by opening bottles of Moet champagne via sabrage and pouring them into the top glass of a two-story glass pyramid.
InterContinental Maldives Maamunagau Resort
Picture this: You’re on a five-star private island in the middle of the Indian Ocean. The head sommelier of the InterContinental Maldives Maamunagau Resort walks you through champagne sabrage before you give it a whirl off of the bar’s second-story deck. Each cork is tied to a string, though, so you’re still able to keep it as proof of your new skillset.
Lido House, Autograph Collection
Don’t expect Moet or Veuve Cliquot at Lido House, Autograph Collection saberings and “beach house soirees.” Instead, the Newport Beach hotel uses its own Lido House Blend to mark milestones and celebrations, and chef-partner Riley Huddleston brings out a custom saber to start the party.
Tips for Champagne Sabering
Chopping off the top of a glass bottle with a curved blade may seem overly dangerous, but it’s a relatively easy process—at least if you know the insider tricks.
“On the back of every classic champagne bottle, from Champagne, France, there’s a seam,” says Teske. This is where you’ll want to guide the blade. But, he adds, the most important part of the process occurs before the ceremony: “We chill the neck of the bottle upside down, as cold as we can get it. That’s going to create the best snap off the top. You’ll get a clean cut around the end, and no shards will break off into the bottle.”
If you want to add a bit of drama and pizzazz to your next celebration—and you don’t casually have a saber lying around—all hope is not lost.
“I’ve seen it done with a wine glass or with a butter knife. Obviously, we have our saber swords that make a clean cut, but it’s really not about anything other than gliding the blade down,” Teske says. “There’s not a lot of force needed. Right angle on the seam, and it clicks off every time.”
