We all love champagne, and we often pop one during celebrations, but we don’t like its left overs because it has a shorter shelf life than other wines, after few days, it becomes flat and tastes like a plain white wine.
And as usual, I research on ways we all can really enjoy wine to the fullest and I recently stumbled upon a post that says “Raisins has the power to revive a flat bottle of Champagne”, It sounded too good to be true so I decided to give it a try and vwah-lah, it works.
The Original Tip
The premise of the tip is this — when the Champagne has started to lose its fizz, but isn’t yet entirely flat, drop a single raisin into the bottle a few minutes before pouring to revive the fizz.
Carbon dioxide is what gives Champagne its wonderful bubbles. Once the raisin is dropped in, the remaining carbon dioxide will adhere to its ridges, then release themselves back into the Champagne as bubbles. And that’s when the fizz should get restored!
The Testing Method
This method works for all sparkling beverages — Champagne, Sparkling Wine, Prosecco, and Cava. So I tested with a bottle of sparkling wine, instead of proper, pricey champagne.
When my sparkling wine lost most of its fizz but wasn’t yet flat, I dropped one raisin into the bottle. What happened next was completely amazing.
The Results
The second the raisin fell into the bottle, the bubbles immediately clung to it, and then a stream of bubbles rose from the raisin to the surface of the sparkling wine. It was faint, but you could even hear the bubbles. This lasted for about two minutes.
I poured one more glass of sparkling wine for a taste test. Before adding the raisin, it tasted dull and nearly flat. After adding the raisin, the sparkling wine was just as bubbly and effervescent as when I first opened the bottle.
Verdict: This is a mind-blowing tip!
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Final Notes
This method works not just with Champagne, but also with sparkling wine, processo, and cava.
Have you ever tried to revive a your Champagne with a raisin?
Credit: Kelli Foster
This method cannot and will not work. All that dropping a raisin in the Champagne will do is create nucleation sites that will cause CO2 that is already in solution to come out even faster. That is, it will make the wine go flat faster. It will not keep the carbonation in, nor will it put more CO2 into solution. All it does is create visible bubbles, which might be nice aesthetically, but it will knock the effervescence out even faster.
The best way to keep the bubbles in or even put the bubbles back is with the Perlage Champagne Preservation System.
Thanks Evans, but its been proven to work and it does taste better, and i encourage DIY methods which I believe is much more affordable than any expensive wine gadget. Nice gadget by the way, dont mind having one to try winks
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