How Does A Raisin Revive Champagne?

April 28th, 2016

Scan the house after any dinner party or backyard barbecue, and you’ll probably come across a bottle or two of open, but unfinished, booze.

While day-old wine isn’t great, it’s usually still drinkable and can be easily reused in sauces. But champagne, cava, or prosecco are nothing without their bubbles. Once they’ve gone flat, you might as well dump ’em down the drain.

Unless you know this game-changing tip, that is. To restore the bubbles to that bubbly, all you need is that box of raisins collecting dust in the back of the pantry. Just drop a raisin into a glass or bottle of champagne, and watch as it starts to fizz again.

Why? It’s all very scientific. The bubbles in champagne and sparkling wine are just carbon dioxide. When you submerge a raisin into nearly flat champagne, any remaining carbon dioxide will cling to the fruit’s wrinkly surface, and then release back into the drink.

And just like magic, that day-old champagne will have its signature fizz back. Just remember to remove the raisin after you pour yourself a glass!

Photo credit: Alicia Cho

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Annalise MantzAnnalise is a foodie, Brussels sprouts lover, grammar nerd, and political pet aficionado.

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