A particularly bourgeois life hack is to retain the fizz of a bottle of Champagne – or, indeed, cava or prosecco – with the help of a spoon. The method is to drop a metal utensil, handle down, into the neck of the open bottle. “The denser air acts like a blanket on the surface of the wine and prevents the bubbles from escaping.” Ultimately, based on their own anecdotal and personal tests, Persad says that the teaspoon seemed to keep the bubbly bubbly, but not extravagantly so. Richard Zare, a Stanford University chemist had a bit of craic cracking into some Champagne bottles in the name of research. Irish TimesFood&Drink Club Exclusive events, competitions, reviews & recipes Join nowThey found that there wasn’t much difference in the outcome, informally calling into question the metal spoon theory.

Source: The Irish Times October 14, 2019 04:52 UTC