From GRACE SWART
After a recent family celebration we were left with an open bottle of
champagne three-quarters full. Following the advice of an ‘old wives’ tale’,
I put a teaspoon into the neck of the bottle – which then was put into the
fridge.
The next day, when tasted, the champagne had hardly lost any of its
‘fizz’, although on the day after, when we finished the bottle, it was a
little flatter.
Could the teaspoon, an ordinary stainless-steel one, really stop the
champagne from going flat? Or was the fact that the champagne was refrigerated
the reason?
Grace Swart Runcorn, Cheshire
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