Pop Goes the Wedding Toast

Caught in the act, a groom grapples with a champagne bottle just as the cork bursts free, sending a frothy spray into the air. This typical champagne reaction is due to the pressure inside the bottle, about three times the pressure in car tires, around 90 pounds per square inch.

This intense pressure builds from the carbon dioxide gas used in the fermentation process, and why opening champagne often results in an exuberant pop and overflow. The bride and groom’s expressions of comical fear as the bubbly escapes capture a perfectly timed moment of wedding day excitement, making for a memorable and laughter-filled photo.