Far too many years ago I gained a higher cert from the WSET (Wine and Spirit Education Trust). Lots of fascinating facts acquired, one of which was the safest way to remove a champagne cork. At the risk of boring the pants off everyone I'll repeat it here. The first thing is to wrap a cloth around the neck of the bottle. This is to enable a better grip and also to catch any overflow, should it occur. If you are right handed, grip the bottle with your left hand. After removing the foil, release the cage gently without prising the cork. As soon as it is free, remove it and immediately place your right hand over the cork. Take hold of the cork and twist and pull it gently counterclockwise whilst twisting the bottle in a clockwise direction with your left hand. As the cork eases out hold it firmly, releasing the pressure gently. The cork should be removed with a gentle 'phut' as opposed to the loud 'pop' This will ensure a) that the amount of spillage is reduced and b) (it was alleged) means the wine is less 'bruised'.

If you want to be really flash, the ultimate way to have your champagne opened is by placing the bottle on top of a cascade of glasses and have a cavalry officer slice the top off with his sword. Does rely on the accuracy of the swordsman though and there might be a problem getting the sword through security