You could use a pair of hot metal tongs to decapitate a bottle of champagne, or you ask the barman, mixologist, sommelier, waiter to open your bubbly. But over in the house of Pernod-Ricard, a titan in wines and spirits, that would be gauche. G.H. Mumm, official champagne of 2013 Formula One Singapore Grand Prix, has a Sabrage Theatre to break open a bottle of champagne. With a sabre (“sword” just doesn’t cut it) that separates neck and cork clean and neat.
The 8th floor of the Fullerton Hotel was turned into the G.H. Mumm hospitality suite over the high-octane F1 weekend. Guests and clients were afforded a view that confirmed Singapore is the Monaco of the East during F1 week. Were you one of the lucky happy few (100+ per night) treated to Mumm
hospitality as only the French know how to do, with their certain “je ne sais quoi” knack?
10,000 bottles of G.H. Mumm champers in the Marina Bay Circuit over 3 race days is no exaggeration. And because it’s not advised to drink on an empty stomach, food was laid on, sushi and sashimi, chafing dishes, the meat wagon, a feast of French cheeses, ice-cream and dessert, all ably accompanied by free flow Mumm.
Between the car simulator and the acoustic jazz performance – nice one – and bright hot lights of the track shimmering below like a dazzling white snake, guests tried their hand at opening their Mumms in theatrical style. With the bubbly guides to show you how, you could use the sabre (like a Musketeer) or a gleaming piece of steel shaped like a small hockey stick (say for Game of Thrones’ Peter Dinklage) or your champagne flute itself.
It is truly easier than it looks, you glide the blade or base of flute up and down the neck of the bottle till you feel it’s ready to give and swoosh (like the Nike sign) and voila, pop goes the champagne!
The organisation was impeccable, G.H. Mumm girls mingled with trays of ear plugs, and even breathalyser testers to check alcohol levels. They were off! Allez! Alonso!
