I've done some pretty cool things as an anchor with the Fox Business Network, but sabering the top of a champagne bottle is clearly the coolest.

I really did it!  Oh sure, it took me a few tries.  But much like you feel when the sweet spot of a golf club hits the ball, when I finally got it, it was effortless, and exhilarating.

Jennifer Simonetti-Bryan is one of 8 women in the U.S. with the “Master of Wine” title (no wonder her Twitter handle is @JediWineMaster) and the queen of the saber (my new unofficial title for her).

She patiently explained the the history and technique behind sabering.

Now, don’t try this at home.  Done incorrectly you can shatter the bottle, your hand, or both. Here are a few basics:

-The Champagne has to be cold to reduce the pressure.

-You have to completely remove Champagne foil and the cage.

-Hold Champagne at 45° angle

-Slide saber in a smooth motion along the seam of bottle, and pop.

-It only works with Champagne. Prosecco won’t work; there is not enough pressure.

Now, Simonetti-Bryan, also the author of the “The One Minute Wine Master," reiterates again not to try this at home.

And if the bottle has any indents or deviations, put it down. The weakest part of the bottle is where the seam (yep  I also learned that a bottle has a seam, go look) meets the bottom of the first lip of the bottle. That’s exactly where you want to hit it with the saber.

But if there are imperfections in the bottle, it will blow at that imperfect spot. That’s bad.

Simonetti-Bryan is a much better teacher than I am, so watch the video. She said to me afterwards, “You always remember your first time.”

Cent’ Anni.