My feeling is that the choice of a wine opener or corkscrew is as personal as the choice of wine itself, and while the movement to screw caps (also known as a "Stelvin") is simplifying the process, at times you still need to open a bottle the old-fashioned way. The choices in corkscrews is virtually endless at this point and most times what works best for each of us comes down to what works best for our hand size, our dexterity level and our strength. While it may seem like a mundane subject, here are some pointers that will make it easier to open traditionally sealed bottles.

In all cases you must first remove the foil covering the cork. With either a foil cutter or the knife at the end of the corkscrew you should cut the foil below the second lip on the bottle. Some of us too prefer to just slit the foil up the side and pull the whole thing off, which is also acceptable. When you find a bottle sealed with wax over the cork do not try to cut it off, it will only chip off in small pieces. The best technique here regardless of the corkscrew you use is to drive the "worm" directly through the wax and into the cork. When you remove the cork it will then crack the wax capsule and pull it off with the cork.

For folks with limited dexterity the simplest devices to use are the Cork Pops system or the many electric corkscrews that are on the market. Cork Pops work by pushing a long needle through the cork that has a CO2 cartridge in the base of the unit. One press of the button and the compressed gas pushes the cork right out of the bottle. Electric corkscrews also work well; with any of these you place the unit over the bottle (with the foil removed) and press one button which screws the device into the cork until the base meets the top of the bottle and pulls the cork out. Press the reverse button and the cork pops off the end of the unit.

Also popular are the many different "rabbit" style openers; these are the ones similar to the Houdini brand we see advertised on the TV. This type grips around the neck of the bottle and then with a forward pull on the lever the "worm" goes into the cork and pushing back it pulls it out.

The wing opener is the opener style with arms on either side of the opener and a bell collar in the middle. As you screw the "worm" into the cork the arms on either side rise, you should screw it in until the bell collar rests on the bottle neck. You then push the arms down and the cork comes out. This style of opener and all bell style openers which work on the same principal but without the arms are the best device for removing the plastic corks being used more and more. These plastic closures can be quite sticky so the bell helps un-stick them from the bottle neck with less force, so you do not risk chipping the glass bottle neck.

The opener that seems to challenge most folks is the traditional waiter's corkscrew, which is the one with a fold out knife on one end for cutting the foil, the "worm" that folds out from the middle of the device and a fold out lever on the opposite end of the opener from the knife that rests on the neck of the bottle to provide leverage when pulling the cork. There are many styles of this traditional instrument. I prefer the one with a straight handle as it works better for me but the technique is the same for the ones with a slightly curved handle. Some of these are now made with a Teflon coated "worm" which screws into the cork more easily.

First of all it is more important with this style to screw the "worm" in to the proper depth. There should be one turn of the worm still showing; that is how you know you have it in properly. Next you place the lever on the bottle neck, and finally you push up on the opposite end of the opener while simultaneously pressing against the lever joint with your other thumb. (See the attached photo.) This helps give you enough leverage to back the cork out of the bottle. While it is clearly more complicated to use this type of opener it is good to know how to use one if you are ever stuck in a situation where your favorite style of opener is not available.

We have all of these styles of openers available as do most of the shops in the area and are happy to demonstrate their use to you so you may choose an opener that works best for you.

If there is a topic you would like to read about or questions on wine you can email George@thedinnerpartyshop.com or make suggestions by contacting the Healthy Community section at the Coeur d'Alene Press.

George Balling is co-owner with his wife Mary Lancaster of the dinner party - a wine and table top decor shop in Coeur d'Alene by Costco. George is also the managing judge of The North Idaho Wine Rodeo and writes frequently for the online version of Coeur d'Alene Magazine at www.cdamagazine.com. His articles can also be found on the blog at www.thedinnerpartyshop.com.