Question: I often don’t finish a bottle of sparkling wine (sometimes Champagne) I open and wondering about the best method you use to retain those bubbles?
Answer: I find that using one of those hinged stoppers with a rubber insert works best for me. Be sure to keep that bottle really cold in a refrigerator which really helps to keep the most carbon dioxide in the wine rather than escaping. In fact cold temperature is probably the main key factor for retaining the bubbles. Others still suggest using a silver spoon (or some a stainless one) inserted into the neck of the bottle with the handle down that works for them. I have tried this method with poor results but it may be a myth because there seems to be no scientific explanation or support for this procedure. Keep those leftover bubbles very cold!
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