If a champagne bottle is set with high internal pressure, what component primarily prevents the cork from being expelled?

• A. The cork
• B. The bottle neck
• C. The label
• D. The muselet

Answer: (D)

The key idea is that a champagne cork is held in place not just by friction or a tight fit, but by a dedicated restraint around it. The wire cage, called a muselet, grips the cork and keeps it from moving upward under the bottle’s high internal pressure. This mechanical restraint distributes the force around the neck and prevents the cork from popping out as CO2 pushes outward. The cork itself helps seal, and the bottle neck provides the seating surface, but the muselet is what primarily prevents expulsion by physically restraining the cork. The label and even the foil aren’t designed to hold the cork in place.