Do you like champagne or sparkling wine? Balazs and I often pass on drinking sparkling wine because of its super short shelf life. Somehow a few hours after you pop open a bottle, it gets totally flat. So, when I spotted The Kitchn’s nifty raisin idea, I got intrigued.
Kelli tested if a single raisin could have the power to revive a near-flat bottle of champagne, and guess what, it worked! The second the raisin fell into the bottle, the bubbles immediately clung to it and the champagne was just as bubbly and effervescent as when she first opened the bottle!
Champagne-free days are over for us, ladies! I'm so trying this tonight. Cheers!
P.S: Two great tips on chilling wine in no time and one tip on saving leftover wine.
P.P.S: How to grow sunflower greens.
(Photos by Kelli Dunn and Kimberley Hasselbrink)