Thought Everyone Uses A Champagne Stopper For Leftovers!

WINE TALK
1

Thursday night as we were wrapping up a diner at Brad Ballinger’s home I was surprised to ses Brad dumping partial btls of Champagne down the drain. I said “Brad don’t you have some of those little stoppers?” Nope, and I was surprised as Brad is a Champagne afficiando. So this is not to rip Brad but more just public service post to let everyone know you can drink your leftover Champagne for days if you invest $2.50 in one those little stoppers you can get at winemaking and bewery shops.

http://www.wineenthusiast.com/lever-bottle-stoppers-(set-of-6).asp

2

I’ve had surprising success using my Vac-u-vin on sparkling wine bottles. Have maintained respectable levels of bubbles for up to 4 days.

3

What is this “leftover” Champagne you speak of? Don’t think we’ve ever had one in this house.

4

I assume you mean the vacu-vin Champagne saver as opposed to the pump?

-Al

5

Also works for bottles of Belgian ale [cheers.gif]

6

Seems to work best if you have a fair amount left in the bottle. If you’re done towards the bottom of the bottle is doesn’t last so well.

7

Actually no, I’ve been using the pump. With just enough pumps to start to feel the first resistance, I’ve opened and resealed a few different sparkling daily for 3 to 4 days with really good success.

8

I find Champagne tasty even after all the bubbles are gone – of course, that usually happens in the glass over time. I don’t seem to recall ever having any bubbly leftovers - that’s a very foreign idea to me.

9

I do the same thing - I drink alot of Prosecco at home and am always nursing a bottle over a couple day period -

10

Again, no need for fancy devices. A piece of plastic wrap, covering the top and wrapped around to make a knot is all you need. It works perfectly.

11

Doesn’t anyone else just use a cork from a bottle of still white wine? [thin] Riesling corks are very good.

12

This is what I would do if I ever found myself in this situation.

13

Actually no, I’ve been using the pump. With just enough pumps to start to feel the first resistance, I’ve opened and resealed a few different sparkling daily for 3 to 4 days with really good success.

Okay. I generally have an open bottle of Champagne in the fridge, often have a glass when I get home. I use a clamp type stopper like the one Craig mentioned above. Pumping might help with oxidation, but I haven’t found that to be an issue. It somewhat accelerates the loss of bubbles, but not too much until the bottle is low.

-Al