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.
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.
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.
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.