Keeping Unfinished Bottle of Champagne Overnight

[Alan_Rath]

@Otto_Forsberg

The answer was six days. The bottle was mostly full (about two glasses short) and it had been kept in a fridge without any closure, completely undisturbed. Still had a decent amount of fizz.

I attempted to make this argument in this thread:

Putting a stake in the heart of "slow ox"

Ask how to handle a particular bottle before drinking, and someone is bound to suggest “slow-ox”. In a recent discussion of slow-ox, and breathing/decanting in general (here: The myth of letting wines breath) I argued that slow-ox can’t work because the diffusion of oxygen into a bottle (and, conversely, compounds which might escape the wine beneficially) is much too slow to make a difference to a bottle just sitting open for a few hours. Just a little digression on diffusion (apologies for the…

@Otto_Forsberg

I have not frozen any sparkling wines, because it just doesn’t make sense - freezing a liquid pushes CO2 out from the solution.

I confess I haven’t tried it, but why do you believe freezing “pushes CO2” out? Solubility increases with cold, whatever is dissolved won’t be “pushed out”, and any small bubbles should just be locked in place in the frozen structure.