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AnotherMondayforMali: Holiday Tip: Fork the Champagne December 1, 2014

Posted by indigobunting in Uncategorized.

Last night I made a delicious cocktail that called for topping with cava. I had prosecco, so that’s what I used, but because it was just one element of the drink, we had prosecco left over. I put a fork in the bottle and threw it in the refrigerator, because this keeps it fizzy for at least a day. That’s your tip: Put a fork in the bottle.

That said, in looking it up, apparently most people use a spoon. Many cry myth! and have disproved it, reporting that spooned carbonation is equal to unspooned when refrigerated—it is the cold that keeps the fizz alive. One source, however, reported that the spoon in fact worked, and gave this explanation:

What we think is happening is that the spoon is acting as a radiator and when it hangs in the bottle, the air inside the neck of the bottle cools faster than the air inside a bottle without the spoon. Because we had measured the temperature drop inside each bottle we could confirm this.

Now, colder air is denser than warmer air, so the bottle with the spoon gets a “cold plug” on top of the wine sooner than the bottle without the spoon. The weight of this colder denser air means that less gas can escape so the bubbles are preserved. In addition, cold bubbly keeps more of its carbon dioxide in solution than warm.

Most sources, including this one, suggest that a cork or champagne stopper works better.

I like my fork.



1. Mali - December 1, 2014

I’m not sure I’ve ever heard of that. (I f****** love science!) I suspect we’ve just finished bottles in one sitting in the past because we didn’t want the fizz to run out. These days we have a champagne stopper – it’s not nearly as much fun.

PS. Cocktail recipe please?

indigobunting - December 2, 2014

Seelbach Cocktail

Named after the Louisville, Kentucky hotel where it was first crafted in 1917, the Seelbach cocktail is a classic mix of bourbon, Cointreau and both Angostura and Peychaud’s bitters.

1 oz. bourbon
1/2 oz. Cointreau
7 dashes Angostura bitters
7 dashes Peychaud’s bitters
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: flute
Garnish: lemon twist

Stir ingredients briefly over ice, strain into a chilled flute, top with Champagne and garnish.

indigobunting - December 2, 2014

Note the recipe the bartender scrawled for me was Bulleitt bourbon (I used Basil Hayden’s, because that’s what I had) and cava (I used prosecco).

Mali - December 7, 2014

Oooh. Thanks. Must try.

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