Most people use a corkscrew incorrectly, and most people don’t own the right corkscrew. Both problems are solvable, and the first one is free.
The Three Corkscrews Worth Owning
The waiter-style (a.k.a. the puller)
The waiter-style corkscrew is the professional standard for a reason: it is compact, reliable, and fast. It has a lever at the top, a worm (the spiral part) in the middle, and a two-step mechanism that lets you pull the cork with minimal effort.
The advantages are control and elegance. You can open a bottle with one hand, without putting the bottle down. The small foot of the lever rests on the lip of the bottle, and as you raise the lever, it pulls the cork cleanly upward.
The disadvantage is a learning curve. The worm must go into the center of the cork — not too deep, not too shallow — and the angle matters. If you push the worm in at an angle, you will likely push the cork into the bottle.
The winged corkscrew (a.k.a. the rabbit)
The winged corkscrew is the dramatic one. You put it on the bottle, twist the worm into the cork, then push the wings down as you twist. The wings rise as you go. When you pull the wings up, the cork comes with them.
This is a good choice for people who struggle with the wrist mechanics of a waiter-style corkscrew. The leverage is greater, and the process is more intuitive. The disadvantage is that it takes both hands and is too large for a kitchen drawer.
The lever model (a.k.a. the waiter’s friend XL)
These are the corkscrews mounted on the counter at wine bars, and they are the most powerful option for people who open wine regularly. Place it on the bottle, pull the lever once to engage the worm, pull it again to extract the cork. It takes seconds, and it requires almost no strength.
If you open wine more than twice a week, one of these is worth the counter space.
How to Use a Waiter-Style Corkscrew Correctly
Cut the foil below the lip of the bottle, not at the rim. The rim is where your hand will rest; cutting there makes the rest of the process messy.
Remove the foil and wipe the lip of the bottle with a cloth or paper towel. This removes any dried wine residue that might drip.
Insert the tip of the worm into the center of the cork. Do this carefully. The center is where the cork is most dense.
Twist. Do not push. You are threading the worm into the cork, not drilling into it. A downward push will likely push the cork into the bottle.
Stop when about one centimeter of the worm is still visible above the cork. Going all the way through the cork risks pushing cork fragments into the wine.
Rest the foot of the lever on the lip of the bottle. Pull the lever up slowly and smoothly.
If the cork resists, give it a small twist as you pull. The twist releases any vacuum seal.
When to Use an Ah-So
The Ah-So — the two-pronged cork extractor — is for old bottles with fragile corks. You slide the prongs between the cork and the bottle wall and then turn, gently pulling as you turn. It takes patience but saves a lot of broken corks in older bottles.
It is not for everyday use. The worm corkscrew does the job faster and more reliably on a normal cork.
The One to Buy
For most people: a well-made waiter-style corkscrew with a teflon-coated worm. The coated worm reduces friction and makes threading easier. Look for something with a comfortable handle — you’ll use this tool hundreds of times. The Pulltap’s waiter-style corkscrew is the professional favorite for a reason, and it costs less than $20.
