Getty images
This neat trick using a pantry staple will restore bubbles to Champagne in seconds.
From office parties to boozy brunches and afternoon catch-ups with the girls, Champagne and celebrations go hand in hand. And while you never need to convince us to raise a glass or two, sometimes we tend to end up with more half-drunk bottles of bubbly lying around.
We’ve all tried the trick of sticking a teaspoon in the open bottle of sparkling before storing it back in the fridge, but a study published in Scientific American found that the old silver spoon method performed no better than simply leaving the bottle uncovered. The same disappointing result was reproduced by a group of researchers at the Interprofessional Committee of Champagne (CIVC) in France.
Hervé This, a French food journalist, TV presenter and chemist, described the findings in his 2002 book Molecular Gastronomy: Exploring the Science of Flavor, saying, “The pressure in bottles opened and left open or in bottles opened and left open with a spoon decreased in the same way, whereas a stopper or cork prevented the gas escape.”
So how do you breathe new life into a limp bottle of fizz? Short of resorting to Cheryl Marshall’s SodaStream wizardry for turning still wine into sparkling, The Sun in the UK has reported on a neat trick for restoring the bubbles in a bottle of flat Champagne.
Apparently, all you have to do is drop a raisin into your bottle of Champagne, sparkling wine, prosecco or cava – any CO2that’s left in the wine will cling to the ridged surface of the raisin and release fresh bubbles. But you must act fast as the effect is short-lived, so pour yourself that glass as soon as you see bubbles start to rise from the raisin.
Bottoms up!
This article originally appeared on Foodiful.
Related stories
The latest kitchen styling trends just got personal
Native ad body.
Native ad body.
Native ad body.
