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Old 28 January 2011, 07:57 AM
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Icon24 Keep the bubbles in your champagne with a spoon

Comment: Is it true that putting a teaspoon in the neck of a champagne
bottle keeps the fizz in the champagne?
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Old 28 January 2011, 10:16 AM
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Mythbusters says no; Bon Appetit says yes; lifehacker isn't sure.

Mythbusters clip
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Old 28 January 2011, 10:58 AM
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Cecil Adams of The Straight Dope also says it didn't work when tested.
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Old 28 January 2011, 11:45 AM
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Mythbuster!!! That's where I saw it!! Of course the real question is "Who has left over Champagne"
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Old 28 January 2011, 12:10 PM
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Whoever came up with that idea? If anything the spoon will get rid of the carbonation instead of preserving it.
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Old 28 January 2011, 12:52 PM
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This came up at the NYE party I was at last/this year.

I said that it didn't quite sound right and that the easiest way to keep fizz is to squeeze the bottle so that there's just liquid left and no room for air, and screw the top back on. If you can do that with your champagne though, keeping the fizz is the least of your worries.
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Old 28 January 2011, 01:20 PM
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I've done that before, and come back to find the bottle (plastic pop bottle, to clarify) had re-inflated. It was fully sealed, so I assumed the slight negative pressure from the tension in the plastic caused the Co2 to un-dissolve (is there a proper word for that?).
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Old 28 January 2011, 01:31 PM
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Yeah, you don't want to get rid of the air in the bottle. The air helps keep the CO2 in the drink.

You can keep some of the bubbles in, for about a day, with a cork or a wine stopper. I don't drink champagne, but I have a recipe for cake that uses it, and have been known to end up with about 1/3 of a bottle left over.
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Old 28 January 2011, 01:31 PM
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Yeah, I've never actually done it. It was a TV programme that I saw about it a while ago. Maybe I missed a step of keeping the shape with elastic bands or something.
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Old 28 January 2011, 01:34 PM
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Quote:
Originally Posted by Avril View Post
Yeah, you don't want to get rid of the air in the bottle. The air helps keep the CO2 in the drink.
Not quite. You're trying to lower the gap that can be filled. The air only keeps the CO2 in the drink when the pressure is high enough. By squeezing out the air (and keeping the bottle the squashed shape), you're making that gap smaller, which means that less CO2 leaves the liquid to create the pressure needed to keep the rest of the CO2 in the liquid.
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Old 28 January 2011, 02:00 PM
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When I was in the Champagne region last year (Chalons-en-Champagne), it was quite common for bars to serve Champagne by the glass. I regularly saw bartender use a mechanical cap to close Champagne bottles after serving a glass. Never saw a spoon!

O_Y
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Old 28 January 2011, 07:04 PM
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They actually sell pressurized stoppers for just such an application.

This one switches from a vacuum seal (for traditional wine) to a pressurized seal (for sparkling wine.)

http://www.amazon.com/Zyliss-Wine-Ch.../dp/B0000A9Z26
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