Champagne: How to Keep the Fizz

A French friend once told me that the way to hold an opened bottle of Champagne was to stick a silver (or silverplated) spoon in it.  Since my friend had never steered me wrong, that’s what I did and I was happy for lots of years. 

Then some know-it-all told me that the spoon thing was an old wives’ myth.  He shrugged dismissively when I mentioned that my spooned Champagne seemed to have fizz a day later, and he insisted that the only thing to do with bubbly wine was to drink it up quickly – admittedly, not a bad idea, or to seal it with a cap made especially for that job – also not a bad idea.  So, I bought a cap and I used it and it was fine, perhaps finer than the silver-spoon solution, but I couldn’t really tell because, just like with the spooned leftovers, we sipped the stoppered stuff only a day later.

These days, I always have a stopper at hand, but I’m just as likely to grab a spoon as I am the little gadget, so you can imagine my delight when tonight, just as we were finishing a really delicious dinner at Chez Josephine (on the rue du Cherche-Midi in Paris), I saw the waiter pop a spoon into the top of an opened bottle of Champagne before stashing it in the fridge.

My question was: “Does it really work?”

And his answer was:  “It works for me; it works for my mother, who taught me the trick; and it worked for her mother, who taught it to her.” 

Of course.  And who’d argue with three generations of spooners?

PS.  After I wrote this, Serious Eats picked it up and posted an interesting idea on what works, what doesn't and why when it comes to keeping the bubbles in the bottle.  Click here to read it.

Comments

[Marlies]

Dorie, I just emailed my friend Chef John Bennett that in Germany, where I grew up, everyone uses the silver spoon to keep the leftover champagne bubbly. He thought I should let you know.
I love your blog, and envy you your travels. M

[Terri]

Using a spoon is certainly a more elegant way to "save the champagne" for later. I always used the stopper - and while it works, it's not as elegant.

[Dorie]

It's fun to know that the spoon trick has gotten around. Also fun to know that there are so many of us Champagne drinkers out there in cyberspace.

I just added a PS to the post to include a link to Serious Eats and their thoughts on whether or not spooning works - it's interesting.

http://www.seriouseats.com/required_eating/2007/07/how-to-keep-the-fizz-in-an-ope.html

And happy, happy anniversary Ruth.

[Mari]

I am total believer in the spoon, but I had no idea that it was meant to be silver. I learned to do it with stainless steel spoons and have never had any problems.

[christianne]

I do that too! Sometimes, even when I don't have a silver spoon handy - just in case it might work. Though I do subscribe to the belief that drinking it all is the best course of action!

[Kelly-Jane]

That's a great little tip, I'll remember that one. Thanks :)

[Luisa]

Oooh, one of my favorite streets in Paris: Cherche-Midi. And I too used the spoon trick until someone scornfully told me it didn't work... since then I've just been drinking up those bottles of champagne instead! I'm glad I can go back to using the spoon. :)

[RuthWells]

I wish I'd known the spoon trick this weekend -- Hubby and I opened a nice bottle of Piper Heidsieck on Saturday to celebrate our anniversary, and were not able to finish the bottle. Thanks for the tip!

[Dorie]

What a wonderful memory to have of an evening in Paris! You made a good choice when you walked into Chez Josephine, and, of course, you made a great choice when you came to Paris. Evenings like yours don't happen all the time, but there's something about Paris that I think makes such experiences possible. Thank you so much for sharing your story.

I love Chez Josephine! The restaurant was recommended to me in 2000, by Tom Paris, vice pres of ABC Tours. I had dinner there alone my first night in Paris and it was the most wonderful experience. I met a woman and her son who had an apartment in Trump International in NYC and another couple whose son went to school in the US. I never once felt alone. We talked, we ate, all at different tables but it was such a wonderful welcome to Paris. I still ache for the fabulous saucisson they served as an appetizer. Such a small thing but it made such an impression. The plat principal of skate was incredible also. At the end of the meal, even after I asked for l'addition, my adorable server/waiter kept pouring the champagne. Ah! I felt like I was a lucky guest at a private party in Paris. My "NYC neighbors" offered to walk me back to my hotel, but I was perfectly happy to walk back alone, gazing up at what I now call, my Paris moon. What a magical night!