Leo Daedalus, Host of The Late Now, sabres a bottle of sparkling wine at the PDX Magazine Issue #3 Launch Party at Lightbar on Dec 13, 2013. Also pictured Ross Blanchard, PDX Magazine Editor-in-chief. Photo by Miri Stebivka By Ross Blanchard When we open up a bottle of sparkling wine this holiday season, most of us don’t consider slashing off the top of it with a large blade. Most of us also are not on horseback, do not carry a sabre, and are not celebrating battlefield victories. These apparently were minor details on two separate occasions within the last month where I’ve witnessed the beheading of bottles of bubbly with chef’s knives. “Sabrage” as the practice is called, may have started with Napoleon Bonaparte’s cavalry officers in the late 18th Century and is far from a practical way to get at a bottle’s contents, not to mention a wasteful practice. But this violent decapitation of the delicate, curved neck of a bottle is rather dramatic at a party, its precious contents, its life blood, gushing wastefully onto the floor. While our inner-Hussar thinks only of the impetuous flair and danger of the swinging knife and the flying glass that brings cheers from party-goers, the next morning, staring at the empty bottle, its cork and…