Could a humble raisin rescue your flat champagne? It might sound too good to be true, but according to wine expert Jonny Inglis, founder of WineDrops.com, there’s a scientific basis behind this bubbly trick.
“The raisin hack works!” confirms Inglis. “The key lies in its surface area. The raisin acts as a nucleation surface, which allows the remaining CO₂ in the champagne to collect and form bubbles. Once the CO₂ reaches critical mass, it redistributes through the wine, creating that familiar fizz.”
However, Inglis is quick to point out that this hack isn’t a magic fix. While a raisin can briefly restore some effervescence, the effect is fleeting and comes at a cost. “Using this method actually speeds up the overall loss of carbonation,” he explains. “You’d better drink it quickly, as your champagne will go flatter even faster in the long run.”
So, while it’s fun to try this viral trend, Inglis cautions that it’s best reserved for emergencies, a last-ditch effort to salvage a special moment or save a glass of bubbles from going to waste.
Ever been told to pop a spoon into the neck of an open champagne bottle to keep it fizzy? Inglis isn’t buying it.
“There’s no scientific evidence to support this,” he says. “The idea is that the metal cools the air in the bottle’s neck, slowing gas expansion, but it doesn’t actually work.”
Instead, Inglis advises investing in a proper champagne stopper. “These stoppers create a hermetic seal, which is the only effective way to prevent CO₂ from escaping,” he explains. “For the serious fizz fanatic, vacuum pumps are another option, as they help slow down oxidation in the fridge.”
Does shelling out more money on a bottle guarantee longer-lasting fizz? According to Inglis, the answer lies in the science of bubbles.
“The size of the bubbles is the key factor,” explains Inglis. “The smaller the bubbles, the slower the release of CO₂, and the longer your champagne will stay fizzy.”
“And here’s the kicker: smaller bubbles tend to come with a higher price tag. Premium champagnes and sparkling wines made using the Traditional Method, a labour-intensive production process naturally produce tiny bubbles. In contrast, budget-friendly sparklers made with Tank Method or CO₂ Injection result in larger, quicker-dissipating bubbles.”
But there’s more to it than just bubble size. Inglis says another hallmark of top-quality champagne is lees aging. “Lees aging, which is only used for the most expensive sparkling wines, allows the liquid to absorb more CO₂, helping it stay fizzier for longer,” he says. So, while a pricier bottle may dent your wallet, it will keep your glass sparkling well after it’s been opened.
That said, Inglis admits this might be overkill for most people. “Personally, I’ve rarely had a bottle of fizz hang around long enough for this to be an issue!”
For Inglis, the takeaway is simple: don’t overthink it. “Champagne is all about celebration,” he says. “It’s meant to be enjoyed in the moment. Pop the cork, pour it out, and savour the experience.”
