"...The rare fruit would come later, however. First, one of the speakers said he would like to correct a few misunderstandings. "Some of you labor under the assumption that there is no more beautiful sound in this world than the pop of a champagne cork," he said. "You are wrong." "Champagne must be opened not with a pop or a bang but with a whisper." To open it otherwise, he warned, allows carbon dioxide to escape prematurely and the result, 'though spectacular', is usually a mess."
(Kladstrup, Don & Petie ; Wine & War ; 2001; p 182)