Popping a bottle of champagne takes a certain finesse but if you want to look like a pro (even though you're a novice), follow these step-by-step instructions:
Step 1: Chill the champagne.
Put your bottle of champagne in the fridge (if you have a wine chiller, set it to 45 degrees farenheit). The bottle should be very cold to the touch before you attempt to pop it.
Step 2: Loosen the wire cage.
Pull all the foil from top of the bottle so that the wire cage is revealed. Using your fingers, twist the wire cage so that it is loose but do not remove it yet. If you remove it, the pressure could shoot the cork out of the bottle unexpectedly. Yikes!
Step 3: Grip the bottle with a towel.
Hold the bottle upright and drape the towel over the bottle. Use one hand to get a good grip on the cork with the towel and wrap the other hand around the fat, bottom part of the bottle.
Step 4: Slowly turn the bottle.
Use your base hand to slowly twist the bottle, keeping your other hand on the cork. Resist the urge to yank the cork out! It should slowly work it's way out. When you hear a satisfying "POP" sound, it means the cork has come free. Keep the towel over the bottle in case the champagne starts to spray.
Step 5: Pour the champagne immediately.
And drink up!