Soar Winged Cork Screw

A winged corkscrew like the Soar uses a simple lever mechanism. You turn the handle to drive the screw (the helical "worm") down into the cork, and the two arms rise as it goes. Once the screw is fully seated, pressing both arms down draws the cork up and out in one motion. Tools of this design are usually easy to use for people who don't open bottles often. The arms give leverage, so you don't have to brace the bottle against your body or pull hard with your wrist. The product details don't list materials, finish or whether a foil cutter is included, so check the product images for those. Start by cutting the foil below the lip of the bottle and wiping the top of the neck. Centre the tip of the screw on the cork and turn it straight down. Stop when the worm is almost fully buried, leaving just a little of the thread showing, so you don't push through the bottom of the cork and drop crumbs into the wine. Hold the bottle steady on a counter or table while you press the arms down. For older, drier corks, ease the last centimetre out by hand to lower the risk of crumbling. A winged corkscrew is best suited to natural-cork still wines. That covers the usual reds, whites and rosés, and it works the same way whether the bottle is chilled or at cellar temperature. Sparkling wines need a different approach: their wire cage and pressure call for hand-twisting the bottle, not a screw. Synthetic stoppers and screw caps don't need a corkscrew at all. Once the bottle is open, pour reds into a wide-bowled glass so the wine has room to open up. Pour whites and rosés into a narrower glass, which helps keep them cooler. Keep the corkscrew with your other bar tools, where it can be wiped dry after use. Retract the arms when you store it so the screw point is covered and doesn't snag anything.