Champagne Cork Quotes

The thing about champagne,you say, unfoiling the cork, unwinding the wire restraint, is that is the ultimate associative object. Every time you open a bottle of champagne, it's a celebration, so there's no better way of starting a celebration than opening a bottle of champagne. Every time you sip it, you're sipping from all those other celebrations. The joy accumulates over time.

I'm an outlaw, not a philosopher, but I know this much: there's meaning in everything, all things are connected, and a good champagne is a drink.' Bernard began to sing again. Timidly, Leigh-Cheri joined in. Between verses, they opened another bottle. The popping of its cork echoed throughout the great stone chamber. Of the three billion people on earth, only Bernard and Leigh-Cheri heard the popping of the cork and its echoes. Only Bernard and Leigh-Cheri passed out under the tablecloth.

Was there a better sound in the world than a champagne cork popping? Hell, no.

Champagne’s completely useless, you know,” he said. “The only good part is the moment you pop the cork.

There had been something about the pop of the champagne cork, the naughtiness of it.

You cannot be everyone's cup of tea, but you can be someone's first sip of a cold drink on a sunny day. Or a warming hot chocolate when you come in from the rain. Or the pop of a long-awaited champagne cork. Or a stiff shot of tequila when things go awry. Find your people. Love them hard

The noise of drinking was exhilarating. Champagne corks popped and the pale, chrysanthemum-coloured liquid, whispering gleefully with bubbles, hissed into the glasses; heavy red wine glupped into the goblets, thick and crimson as the blood of some mythical monster, and a swirling wreath of pink bubbles formed on the surface; the frosty white wine tiptoed into the glasses, shrilling, gleaming, now like diamonds, now like topaz; the ouzo lay transparent and innocent as the edge of a mountain pool until the water splashed in and the whole glass curdled like a conjuring trick, coiling and blurring into a summer cloud of moonstone white.

The CO2 has to come out, which it does by forming bubbles. Now, champagne is pressurized to six times the atmospheric pressure on earth at sea level, enough to propel a popped champagne cork faster than 30 miles an hour. Lesson: letting the cork shoot out of a bottle when you open it is both tacky and dangerous.

to nearly shoot her like a champagne cork

Agnes shut her eyes, clenched her fists, opened her mouth and screamed. It started low. Plaster dust drifted down from the ceiling. The prisms on the chandelier chimed gently as they shook. It rose, passing quickly through the mysterious pitch at fourteen cycles per second where the human spirit begins to feel distinctly uncomfortable about the universe and the place in it of the bowels. Small items around the Opera House vibrated off shelves and smashed on the floor. The note climbed, rang like a bell, climbed again. In the Pit, all the violin strings snapped, one by one. As the tone rose, the crystal prisms shook in the chandelier. In the bar, champagne corks fired a salvo. Ice jingled and shattered in its bucket. A line of wine-glasses joined in the chorus, blurred around the rims, and then exploded like hazardous thistledown with attitude. There were harmonics and echoes that caused strange effects. In the dressing-rooms the No. 3 greasepaint melted. Mirrors cracked, filling the ballet school with a million fractured images. Dust rose, insects fell. In the stones of the Opera House tiny particles of quartz danced briefly... Then there was silence, broken by the occasional thud and tinkle. Nanny grinned. 'Ah,' she said, 'now the opera's over.

In the surprised silence that followed, a champagne cork popped in the kitchen, a burst of laughter. It was just past midnight: two minutes into Christmas Day. Then my father leaned back in his chair, and laughed. “Merry Christmas!” he roared, producing from his pocket a jewelry box which he slid over to Xandra, and two stacks of twenties (Five hundred dollars! Each!) which he tossed across the table to Boris and me. And though in the clockless, temperature-controlled casino night, words like day and Christmas were fairly meaningless constructs, happiness, amidst the loudly clinked glasses, didn’t seem quite such a doomed or fatal idea.

Mr. Milton had an Adam’s apple the size of a champagne cork and bore as uncanny a resemblance to the Disney character Goofy as was possible without actually being a cartoon dog. His wife was just like him but hairier.

Now, champagne is pressurized to six times the atmospheric pressure on earth at sea level, enough to propel a popped champagne cork faster than 30 miles an hour. Lesson: letting the cork shoot out of a bottle when you open it is both tacky and dangerous.

The scent of Havana tobacco draped thick from the magnolia trees in the front yard. Ice cubes mingled and clinked against the sides of crystal tumblers. Patrick said hello to a group of men sitting on the veranda. I heard the pop of a champagne cork and laughter from inside.

champagne, n. You appear at the foot of the bed with a bottle of champagne, and I have no idea why. I search my mind desperately for an occasion I've forgotten - is this some obscure anniversary or, even worse, a not-so-obscure one? Then I think you have something to tell me, some good news to share, but your smile is silent, cryptic. I sit up in bed, ask you what's going on, and you shake your head, as if to say that nothing's going on, as if to pretend that we usually start our Wednesday mornings with champagne. You touch the bottle to my leg - I feel the cool condensation and the glass, the fact that the bottle must have been sleeping all night in the refrigerator without me noticing. You have long-stemmed glasses in you other hand, and you place them on the nightstand, beside the uncommenting clock, the box of kleenex, the tumbler of water. "The thing about champagne," you say, unfailing the cork, unwinding its wire restraint, "is that it is the ultimate associative object. Every time you open a bottle of champagne, it's a celebration, so there's no better way of starting a celebration than opening a bottle of champagne. Every time you sip it, you're sipping from all those other celebrations. The joy accumulates over time." You pop the cork. The bubbles rise. I feel some of the spray on my skin. You pour. "But why?" I ask as you hand me my glass. You raise yours and ask, "Why not? What better way to start the day?" We drink a toast to that.

I was trying to contain a surprise bubble of exultation bobbing in the anger I have always tried to keep bottled up. Fury lived inside me under pressure. Now it all started going off inside my body like popped corks; the rage-champagne and feral glee were foaming out.

To Remember you so Vividly" To remember you so vividly, dancing there, with sweet champagne pulsing through your veins . . . to know what it's like to feel another's presence pulsing through mine. And each time, looking forward to popping that enchanted cork with you and really disappearing from the world as we knew it—wondering if we would ever return.

... the gods will feast on the smoke of rams and ewes that all these lovely people will offer them, on the Temple Mount three times promised, there where the heads of Palestinian suicide bombers take off for the skies, corks of divine champagne, during the celebration of the end of days, the last fireworks, prefigured by the explosions of war, and it’s no doubt only a question of patience before the universe decides to become infinitesimal again and sucks all these burning memories into nothingness…

You don't have to drink this," I said, handing him the champagne. "But Sandy might like it". "No,no. Come on, let's have some," he grinned, popping the cork, taking a swig from the bottle and passing it back. He [HST] rarely failed to show his appreciation of someone appreciating him, which is an admirable trait.

Given the situation, this may seem odd. But champagne became my drink of choice after my divorce, when I decided every day without my ex is a day worth celebrating. Even days with dead bodies in them. I popped the cork. Make that, especially days with dead bodies.

Over a century timescale, a kilogram of methane is about 30 times as powerful as a kilogram of carbon dioxide. Now get this. There are billions of tons of methane in molecular cages of water ice, called “clathrates,” held tight in the permafrost soil of Earth’s northern regions and at the cold bottom of the ocean. As Siberia warms, and as the water that circulates along the seafloor warms, the clathrates in the sediments both on land and deep in the sea will release the trapped methane molecules. Once liberated, they’ll come bubbling up. The methane gas will come out in the same fashion that bubbles are released by opening a bottle of soda, or when you pop the cork on a bottle of champagne. Scientists don’t know yet how much methane clathrates will add to the warming process. But intuitively, when one considers how much permafrost there is, or used to be, it seems likely that there’s a lot of methane and a lot of potential for a lot of trouble. More important, the recent research into the possible impact of clathrates makes a crucial point: Yes, there are uncertainties in the climate projections, but many of those uncertainties are things that would make the warming much worse than restrained scientists are forecasting.

The noise of drinking was exhilarating. Champagne corks popped and the pale, chrysanthemum-coloured liquid, whispering gleefully with bubbles, hissed into the glasses; heavy red wine glupped into the goblets, thick and crimson as the blood of some mythical monster, and a swirling wreath of pink bubbles formed on the surface; the frosty white wine tiptoed into the glasses, shrilling, gleaming, now like diamonds, now like topaz; the ouzo lay transparent and innocent as the edge of a mountain pool until the water splashed in and the whole glass curdled like a conjuring trick, coiling and blurring into a summer cloud of moonstone white. Presently

But he had to stop, because the butler entered, bringing the glittering ice bucket with the champagne ordered for celebration. They remained silent, letting the room be filled by the sounds which centuries of men and of struggle had established as the symbol of joyous attainment: the blast of the cork, the laughing tinkle of a pale gold liquid running into two broad cups filled with the weaving reflections of candles, the whisper of bubbles rising through two crystal stems, almost demanding that everything in sight rise, too, in the same aspiration.

Red wine and Hennessy She fell out of her bottle when she fell into love, cup running over, overflowing emotions in glass- red stained palet, on a pallet on the grass, to a quilt on the floor -affixed between lips and red lipstick on a shirt that he wore. A familiar place, she know she's been here before Reminiscent of the evening On his shirt that she tore ............ Drop by drop, puddle in glass getting lower- impressions in her gut, rim of her glass, hour glass figure moves counter clockwise - while absorbing the contents of merlot. Hard liquor and fine wine ............. Red Wine and Hennessy A wicked twist on some champagne tips French nails, manicures over grapes Whoever said wine and liquor don't mix? Last night I had six Bottle caps, corks, bedazzled juice Merlot was her name - slim waist - good taste slinger neck, red lace. Long stem, pedestal - hands embraced her face ............. room temperature, her body temperature ... personality of two, she's mellow and chill... aged to perfection- pop the seal- watch the erection ... splatters on the floor- covers the rug, Residue of red lipstick- Merlot stained lips match the kiss on his neck ............ Chasing fantasy through the Red Sea While chasing that with a white BC How much will she pour- how much will she drink How much more before her ship sinks ........... A full body lush, blackberry crush Medium sized Bordeaux Intense velvety plum I asked her where she's from She said she's international She's longer thinking rational .......... Sips in sync with blinking eyes She sips too much to realize Every time you pour into me, my bottle gets more empty- Glass falling to the floor She staggers to the door Glass shatters her feet She stumbles to her seat She's still asking for more But she falls to the floor Red lipstick in the mud She covers up the blood ............ She lays in her wine She forgot about the time Clock on the wall Footsteps in the hall Pounding in her head She rushes to the bed ......... She lays motionless ... but her head is racing Her heart is pacing Her lungs are gasping - air, she needs air Rolls to her side, brings her self to sit up She gags and gags until She throws it all up- ........... Wakes up the next morning Dazed and confused She's laying in a bed That she's not used to She moves slowly, where did everyone go? She checks the time- it's a quarter pass 4 sounds on the other side of the door Are Muffled by the sound of a knock at the door ........... Looks around for her little red dress Notices a blotch - a red stain on her breast Lipstick smeared an accessory to her mess She reached for her clothes and saw a note on the desk. .......... Dearly beloved, I want to see you again I'd love to have to back I think we make a great blend I tried to wake you Because I had to go And Oh by the way, my name is merlot "Little Black Bird

I closed my eyes before his head went under the tire, but I heard it pop like the cork of a champagne bottle.

We each filled about a hundred bottles every fall, using mostly the unpasteurized juice of Russet, Golden Delicious, and New York Imperial apples from a nearby farm. After allowing the cider to ferment for a couple of weeks in five-gallon jugs, we drew it carefully into Champagne bottles salvaged from a friend’s restaurant in New York, corked the bottles, and secured each cork with a metal wire. The cider rested in my cellar over the winter—undergoing a second fermentation to produce a hard, sparkling beverage. Every bottle was different. Sometimes it came out just right: a golden color, with beautiful, sparkling bubbles; a clean, dry, slightly sweet taste of apple, honey, and apricot, with the scent of apple blossoms and honeysuckle. At other times it was hard and rough, with such a high carbon dioxide content that the corks, despite being secured with wire, burst out of the bottles during the peak of the second fermentation. Precious cider was lost on the floor and walls of the cellar. Opening a bottle became so unpredictable that after a few sticky showers in the kitchen and dining room, Gloria insisted that I perform that chore outside.

It’s like trying to keep a cork in a champagne bottle,

I can have the paperwork sent over to you first thing in the morning. I gotta tell you. I never thought that you would do it, but you surprised me, I knew you could do it. Congratulations,” he said as he reached into his miniature fridge behind him, pulling out a bottle of champagne. He popped the cork, and it ruptured all over the carpet.

Grief is funny like that, how it ebbs and flows from you, it’s not corked like champagne, a bottle that bursts open, fizzes all out until it’s empty. It’s more like a kind of weather. A kind of wind. Sometimes it’s these horrible gusts that you feel undeniably, hurts your ears, makes you close your eyes, chills you right down to your bones, some days it’s a pleasant breeze that blows across your face and it’s neither sad or bad, it’s just some kind of unspeakable tenderness. Some days you feel no breeze, that’s started happening to me—I don’t know how I feel about it yet—not that I don’t think of her, I sort of think I’ll think of her every day for forever, but more that, when I do, it doesn’t necessarily feel like someone’s dropping a crystal vase inside my chest. That’s not to say I don’t still have days where I’m a glassware shop situated somewhere along the San Andreas Fault and there’s an earthquake and things are falling and breaking everywhere, but there was a time where every day felt like the big one California’s waiting for—just total demolition. I suppose it doesn’t feel like total destruction anymore.

Nicolas Appert, a talented chef with no formal education, wondered whether the method he used to put up sugared fruit in glass jars might be applied to the problem of conserving soup, vegetables, beef stew, and beans. “A dynamic and jovial little man,” according to French historian Maguelonne Toussaint-Samat, Appert began his experiments by funneling peas and boiled beef into old champagne bottles, corking them, and sitting them in hot-water baths for varying lengths of time. As curiosity became obsession, Appert sold his Parisian confectionery business and retired to a small town just outside the city, where he spent the better part of a decade perfecting his method. In 1803, Appert delivered the first batch of preserved food to the French navy for field-testing. The contents of his bottles received rave reviews: the beef was pronounced “very edible,” while the beans and green peas had “all the freshness and flavor of freshly picked vegetables.” Appert was awarded the prize and promptly used the money to finance more experiments. Rather than patent his technique, he published a book of detailed instructions so that anyone could master “l’art de conserver.” Perhaps unsurprisingly, he died a pauper. Despite being formally recognized as “a benefactor of humanity” by the French government, even his wife eventually left him, and he ended up buried in a mass grave.

Fury lived in me under pressure. Now it all started going off inside my body like popped corks; the rage champagne and feral glee were foaming out.

Change is a beautiful thing. Just ask a butterfly. Or the owner of a new car. Or an infant with a dirty diaper. Jimmy Buffet was right: Changes in latitudes spark changes in attitudes. New Year’s Eve is a global cultural celebration. Though nothing truly changes when the clock strikes midnight (except the year’s number), we still kiss loved ones, pop champagne corks, and watch various objects drop like there’s no tomorrow. The old is gone. The new is here. Deep down we all hunger for change, yet we also know there’s a price for transformation.

At the Post, we received a lot of unpleasant phone calls, many readers expressing the sentiment that they imagined we were all popping champagne corks to celebrate the result we had wanted from the beginning—in short, the “I-hope-you’re-satisfied” school of thought.

Lady Glendora herself had a love for the mountains and lakes, but it was a love of that kind which requires to be stimulated by society, and which is keenest among cold chickens, picnic-pies, and the flying of champagne corks.

The sun was warm on my face. I knew we were safe at last. The vast bottle of Champagne, that had sat like some Buddha at base camp for three months, was ceremoniously produced. It took four of us almost ten minutes, hacking away with ice axes, finally to get the cork out. The party had begun. I felt like drinking a gallon of this beautiful bubbly stuff, but my body just couldn’t. Sipping slowly was all I could manage without sneezing, and even like that I was soon feeling decidedly wobbly. I closed my eyes and flopped against the rock wall of the mess tent--a huge smile plastered across my face. Later on in my tent, I put on the fresh socks and thermal underwear that I had kept especially for this moment. First change in ninety days. Heaven. I sealed the underpants in a plastic Ziploc bag and reminded myself to be very cautious when it came to opening the bag again back home.

This is a characteristic image from the Bright Young People's world: the thought of sorrowing in sunlight, good times gone, the myriad champagne corks bobbing away on a stream turned unexpectedly chill.

care, selected to match his personal taste. Champagne bottles weren’t just opened, they were “sabered,” a dramatic and theatrical process in which the force of a saber, slid along the body of the bottle toward the neck, snaps the collar from the neck of the bottle, leaving the cork intact but the bottle open.

A guy walks into a bar. It's the oldest setup there is. But what happens next? I was at my local pub contemplating a water-ringed beer list, a wall of tap handles, and a packed fridge. I saw a pale ale brewed 20 million gallons at a time and a triple IPA made in a jerry-rigged turkey frier in a garage down the street. I saw a traditional, light-bodied British porter and an extra-strong, cacao-infused imperial stout stored in bourbon barrels. One beer was brewed with hours-old hops, freshly plucked in an Oregon field; another had been aged for eighteen months with acidic bacteria--critters more common in vinegar and pickle brines. There were pilsners and ambers, red ales and browns, wheat beers and rye beers and spelt beers; there were three-dollar happy hour specials and thirty-dollar vintage bottles, corked and foil-wrapped like fine Champagne. Bitter or sweet, smooth or strong, fruity or dry, dark or light, it was all there, in dizzying glory. So--the bartender tapped his fingers--what'll it be?

No wine in the world brings to mind so many immediate associations as champagne. The pop of a cork and the bright sparkle of bubbles mean celebration and glamour and, more often than not, the distinct possibility of romance. It is the wine of weddings and New Year’s kisses. It is beautiful and delicate, and above all, it is a wine associated with women.

When we walk in, everybody turns to look at us. Pres looks down at our joined hands and then looks to Knox. I open my mouth to say something, but he beats me to it. Of course he does. “Yo. Little announcement here. Violent Violet and I are together. She’s my old lady and I’m her old man. Yada yada yada, we’re getting married. So there’s that.” I look at him, and I feel my jaw pop open. “Did you just yada yada your proposal to me?” Knox shrugs like it’s no big deal. “Wasn’t going to let you tell me no.” The big scarred-up guy comes over and gives him a high five. “Best way to do it,” he says and pats Knox on the back. “About time you made an honest man out of him,” Pres says, walking over and giving me a hug. I feel Knox’s hand tighten, and he doesn’t let it go while I awkwardly try to hug the guy back. “We’re all a family here now, and it’s going to stay that way. We agreed that you’re patched in, regardless if you marry this nerd or not.” I lean into Knox and laugh. “Thank you.” “Welcome to the Ghost Riders,” Pres says, and suddenly I hear a champagne cork pop and we’re all being sprayed with suds. I try to turn into Knox’s chest, but he holds me in front of him so I get covered. As more champagne is popped and more bottles get poured, Knox spins me in his arms and raises me up so we are at eye level. “I love you, baby,” he says, kissing me on the lips. ‘Love you, too,” I mumble as I wrap myself around him. I’m finally at peace with myself and my life, and I’ve got someone to always make me feel safe. It was a long time coming, but it was worth the wait. And now we’ve got the rest of our lives to do this thing we call love.

INT. NEWT’S HOUSE—NIGHT NEWT opens the front door cautiously. Inside, a baby Niffler is swinging from the brass cord of a table lamp, causing the light to flicker on and off. The baby Niffler succeeds in stealing the brass cord before spotting NEWT. It scampers away, knocking all manner of objects to the floor. NEWT spots a second baby Niffler sitting on a set of weighing scales, pinned down by gold-colored weights it is clearly attempting to steal. As the first baby makes it to the dining table, NEWT lightly drops a saucepan on top of it, which continues moving across the table. NEWT tosses an apple into the opposite weighing scale, sending the baby Niffler flying into the air. NEWT catches both baby Nifflers as they fall, then tucks them into his pockets. Satisfied, NEWT heads toward the door to his basement but turns at the last moment to see a third escaped baby Niffler climbing onto a bottle of champagne on the counter. With a sense of inevitability, the champagne bottle pops and the baby Niffler zooms toward NEWT on top of the cork, soaring past him and down the stairs to the basement.

The current is ideas: edible ideas; lavish, insane, taken years to ferment, then corked and cheered, inciting a whole battalion of champagne to detonate, idea after idea, until it is as if we are standing on an entirely new earth.

And the award for Best Teen Action Star goes to…” She opened and read the card. “…Jett Carson!” Jett jumped to his feet, elated! “YEAAAAAAAHHH!!!!” Up above, Jonas was startled by Jett’s scream – and he started to lose his balance! He had to think fast. He grabbed a cable from his spy utility belt and fired it at the ceiling above. THUNK! The arrow tip sunk solidly into the wooden roof. And fortunately, the sound was muffled by the cheering on the TV and Jett’s own cheering. Jonas pulled hard on the cable, using it to keep from falling. He swayed back and forth, but he eventually righted himself. Phew! Below, Jett danced around the room. “Yes! In your face!” He grabbed his phone and tweeted: “Love to all my fans who voted for me! #MaximumAwesomeness.” Jonas prayed that Jett wouldn’t look up and see him. He still clung tight to the cable, and he looked down to Jett and the floor below. Then he got an idea. Glancing forward to the waiting Rascal at the end of the beam, he motioned for Rascal to come. Rascal walked up to Jonas, and Jonas carefully picked him up. Jonas looked down again at Jett who was singing softly to himself and doing a little dance as he headed into the kitchen. Now was Jonas’s chance. He secured the cable unit to his spy belt, and he got ready to let himself down. But then – POP! – a Champagne cork flew by his head! Below, Jett came back into the room carrying a bottle of Champagne. But Jonas was startled by the cork, and he clumsily slipped off of the beam! He almost dropped Rascal as he swung and slammed against the wall! Jett looked up in shock to see Jonas and Rascal swinging back and forth! “Whoa!” He dropped his Champagne bottle. SMASH! Jonas struggled to get the cable to let out, but he just succeeded in

Like the pop of a champagne cork, bursting shapes suggest the release of energy under pressure, which mirrors the sudden outpouring of joy that happens during a celebration. So it’s not surprising that we often find bursting elements used to create a celebratory atmosphere. Chief among these are fireworks, which historians believe have been used since 200 B.C. in China.

The champagne cork popped. I was blank. Back to where I had been before Devon. A blank canvas, which was now slightly soiled, like one that once held a vibrant picture but had been wiped clean with white spirit, leaving only a faint outline of what could have been