How To Keep Champagne From Going Flat

How To Keep Champagne From Going Flat – Many of us enjoy a good bottle of bubbly, whether it’s a prosecco or a sparkling rosé or a classic champagne, but there’s a challenge with it: how to keep it from going flat if the bottle isn’t finished at one point. . While a standard size bottle of champagne, which is 750ml, may not be too difficult to finish, especially with at least two people drinking, anything larger than that becomes a bit more difficult. The next size is a magnum, which is 1.5 liters, the size of two standard bottles.

It is a perfect addition to parties and celebrations. But what’s the best way to keep that size bottle from going flat during the holidays? To get to the bottom of it, Tasting Table spoke with Cody Pruitt, owner of the recently opened French bistro Libertine in New York City’s West Village (who contributed to the bistro’s all-French wine list) and beverage director of wine bar Anfora. . He jokingly insisted that, above all,  the best way to keep a magnum bottle from getting crushed “is to just drink the whole thing!” But when that’s not possible, the wine expert pointed out, it all depends on the type of stopper you use on the bottle.

How To Keep Champagne From Going Flat

If you’re not going to be able to finish a magnum of sparkling wine, you’re going to need a really good wine stopper to keep it from going flat. Cody Pruitt told Tasting Table that he recommends Coravin’s corks because they provide a crucial element in keeping those bubbles. “They fill and essentially fill the bottle with CO2,” Pruitt said, “so the consistency of the bubble may change a little bit, but not in a noticeable or negative way.”

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Special caps will make a difference in how long the bottle will last. Even the most expensive wine does not have the ability to hold those bubbles on its own. “A well-made magnum champagne can last a few days, but unless you use a CO2 replacement system like the Coravin, the bubbles will disappear,” Pruitt explained. He also pointed out that a decrease in bubbles would affect the taste, which could be positive for the sparkling wine drinker, since “it’s always nice to taste the magnum throughout its ‘evolution'”.

Note that there are cheaper options for champagne corks that can be purchased on Amazon. And while they’ll help the extra bubbles escape your bubbler, they won’t replenish the CO2 in the bottle like a Coravin will, so the difference in your next pour will be much more noticeable.

Now that we know everything we need to know to keep a magnum bottle of sparkling wine as fresh as possible, it’s time to think about what foods to pair with that bubbly while you enjoy it. According to Pruitt, these drinks can be paired with almost anything, but he has his favorites.

Pruitt told Tasting Table: “Pairings of bubbles and caviar or oysters are classic for a very good reason, but the brioche notes of quality bubbles can also work wonders with fattier, richer dishes and proteins like duck breast or even the steak.” Also, a less “fantastic” dish is a Pruitt preference, with “bubbles and pizza” being an all-time favorite.

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There are plenty of options when it comes to choosing a magnum sparkling wine to enjoy (too bad we can’t get our hands on one of the two recently released Zeus bottles from Luc Belaire France, said to be the largest bottles). champagne in the world). However, if you’re looking for some suggestions, Pruitt has you covered. He noted that he personally prefers natural wine and smaller products (so he probably won’t be buying that bottle of Zeus anytime soon). Pruitt listed Suenen, Vouette & Sorbée and Georges Laval for their champagne choices and Jean-Pierre Robinot’s Fêtembulles or Patrick Bouju’s Festejar Blanc or Rosé for their choices of natural sparkling wines, known as pét nats. For every kitchen-related situation, there’s no doubt an internet hack that aims to avoid an everyday dilemma. One of this season’s viral solutions to a small problem at home aims to solve the age-old impasse of how to store an open bottle of sparkling wine.

As a side note, the internet largely refers to this trick as the “champagne spoon trick” or “how to keep champagne bubbly.” But we’re more specific about the classification of Champagne and will only (correctly) refer to (perfectly delicious) bottles of bubbly that aren’t from the Champagne region (like Prosecco or Cava) as sparkling wine.

However, the common claim insists that placing a silver spoon in the neck of an open bottle of sparkling wine will preserve the wine’s bubbles for up to a week inside the caverns of your refrigerator. This heel is curious because the surface of the spoon barely covers the mouth of a wine bottle, leaving significant gaps on either side of the head of the spoon to allow air flow, thereby releasing CO2 (and its fun bubbles) along with it.

Although there are a small handful of methods for producing sparkling wine (method champenoise, in tank, transfer, carbonation, and asti), once a wine becomes bubbly, the effervescence appears in the form of carbon dioxide gas in tiny bubbles of different sizes. degrees of size and intensity.

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The bubbles, along with the pleasant tickling of the nose and playfulness on the tongue, also help to cleanse the palette and prepare your drinker for the next bite. That’s why champagne (and other sparkling wines) are the most versatile with food, especially when it comes to fatty items like fried chicken or cheese.

Keeping a sparkling wine sparkling, therefore, remains extremely important to keep the bottle alive for drinking on day two, three or even four; however, exposure to air allows carbon dioxide to escape from the bottle and shortens the wine’s shelf life. While we rarely open a bottle of bubbly that we don’t intend to polish off that very evening, most bottles (with the exception of some wet wines) should survive the night with a decent cap, stopper or possibly a spoon.

Although it’s making a resurgence online, the spoon trick has been floating around in wine circles since the 1990s. The academic study, piloted by Stanford in 1994, revealed a positive result for the lifestyle hack, but the subtleties of the science behind it why exactly a silver spoon would be preserved in an open bottle are still nebulous.

Andy Young, the winemaker behind the award-winning St. Reginald Parish, believes that the trick of the spoon may depend more on the cold refrigerator than the spoon itself, saying that “the gas trapped in the wine is more easily placed in a cold environment. This is absolutely true. and one of the reasons why I keep my cellar. so cold after fermentation.” The meaning of the silver spoon remains obscure, and Young would instead “simply roll a paper towel into a cone and put it around the neck (if it doesn’t have a proper plug), just to introduce a little gas. keep. the bottle.”

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To put this theory to rest once and for all, we tested the spoon method with an industry-approved sparkling wine stopper. We tested our bottles of wine open for four days, talked to experts, and examined the validity of this home trick. Tyler Damato, a wine representative in the Portland area, reluctantly leans toward the spoon method, saying, “We all know that once you buy one of those little champagne corks, you use it once and it magically disappears forever.” . That’s why he told us that leaning on a household spoon is useful, as it “allows you to enjoy your more expensive bubbles instead of having to throw them away.”

We opened two (reasonably priced) sparkling wines on the same day with similar levels of effervescence, capped one with a metal wine stopper popular in many restaurants, and poured a long silver spoon into the second bottle. We placed both bottles at the same level in our refrigerator and tasted each one over a period of four days to check for bubbles in the wine.

The first day after opening, we put the bottles in our fridge with only the neck (about two ounces) of the bottle open, giving the air in the fridge less of a chance to reach the surface of the wine. The wine, secured with the metal stopper, audibly broke as soon as it was opened again and poured with the same level of carbonation as the day before. The bottle with the spoon dipped in the neck was also mostly unchanged, but slightly deflated from the day before.

However, on the second day the differences between the bottles started to show. The first wine, protected by a metal stopper, still gave off a small burst once uncorked and still held about 70% of the original bubbles. Instead, the bottle began its death with just a scoop, drinking closer to a wine with a light fizz like a txacoli or a Spanish green wine than a true sparkling. ace

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