I have heard many suggestions for keeping a bottle of champagne or prosecco bubbly in your fridge for a few days after opening, including dropped the handle of a metal spoon down the mouth of the bottle.
However, yesterday, I learned a new one while reading this article in Cooking Light. Apparently, adding a fresh raisin to the bottle a few moments before pouring will instantly revive the bubbles. I haven’t tried this yet, but fully intend to.
Does anyone else have any fun suggestions for prolonging the freshness of opened champagne?
flj
1 comment:
i saw that spoon trick on the today show a few weeks ago!
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