« Continue Browsing

e-mail article Print     e-mail article E-mail

Sherri Richards, Published February 10 2014

Tuesday tip: Raisins can revive flat champagne

If a bottle of bubbly is part of your Valentine’s Day plans, you can save some of it for Saturday morning mimosas.

Dropping a raisin or two into an open bottle of flat champagne will restore it, according to Real Simple magazine.

Add the raisins a few minutes before pouring.

“Any last gasps of carbon dioxide that are left in the wine will stick to the raisin’s ridged surface, then release again as tiny bubbles,” the magazine reports.

The Times of India backs up this claim in a 2005 piece that explained why raisins float up and down in a glass of champagne or soda water.

“The movement is due to the dissolved carbon dioxide in the liquid,” the story says. The raisin’s “wrinkles and folds afford a lot of area to the bubbles for attachment. The raisin is lifted by the bubbles to the top. When the bubbles escape into the air, the raisins sink again.”