4 Sommelier Hacks to Keep an Open Bottle of Champagne Bubbly

They say that all good things must come to an end, and unfortunately, the saying rings true for effervescent Champagne. However, a few tips and tricks exist for maximizing your wine’s shelf life once opened. We’ve enlisted the help of four industry pros to learn how to make the most of our favorite sparkling wines, as well as useful ways to repurpose them once their effervescence has gone flat. Turns out that in the realm of Champagne, all needn’t be lost! 

Akio Matsumoto, sommelier and general manager of Restaurant Yuu, recommends sealing Champagne (or any bubbly wine) with a sparkling wine stopper post-opening, then keeping it in the refrigerator for maximum shelf life. “Store it upright in the refrigerator to slow down the oxidation process,” he says, stating that the colder temperature of the refrigerator will equally help to slow down the loss of carbonation. “Pouring the Champagne gently can also help preserve the bubbles,” he suggests. 

John Gergeos, general manager and sommelier at Caviar Russe, reveals that simply covering a Champagne bottle with aluminum foil or plastic wrap will do the trick, too. However, Gergeos finds that the absolute best way to preserve Champagne is to invest in a Coravin sparkling wine preservation kit. “Coravin has a fantastic stopper for all sparkling wines, which allows you to reintroduce carbon dioxide back into the bottle,” he says, explaining that the system essentially injects the bottle with carbon dioxide and releases oxygen, allowing for the wine to last longer. “I have been able to preserve a bottle of Champagne for two weeks without compromising the quality of the Champagne,” he reveals. While costly, Gergeos deems the Coravin sparkling wine system as a “costly investment, but worth every penny.”

Over in Brooklyn, Master Sommelier Alexander LaPratt, director of operations for the 2-Star Michelin Aska Group, shares that he too uses tight sparkling wine stoppers to keep CO2 contained, though preservation systems such as those from Perlage or Coravin are equally great. Additionally, LaPratt notes that using etched glassware can also aid in keeping bubbles alive. “If a glass is completely smooth, then the bubbles will stick to the side of the glass instead of being released into the liquid and rising up to be released into the atmosphere,” he says, stating that because of this, many sparkling wine glasses boast laser-cut marks on the inside of the glass, specifically where the stem meets the bowl. “Glassware is an overlooked tool for helping to coax a wine to show in the best possible way,” he says. LaPratt reveals that should you have a specific glass that you’d like to dedicate to sparkling wine, simply etching the inside of the bowl with a carbide-tipped pen should do the trick. 

Fast forward a few days, and say the worst case scenario happens—that is, your bubbly goes flat. Rest assured, as disappointing as it may be, not all is lost! Matsumoto shares that flat Champagne can be repurposed for cooking, particularly in recipes that call for white wine to add a touch of acidity to the dishes at hand. “It can work well in sauces, marinades, or even desserts,” he reveals. Gergeos agrees, highlighting that in addition to repurposing for cooking, flat Champagne can also be used to deglaze plans. Mark Trocha, beverage director and bartender at Artesano, shares that behind the bar, flat Champagne makes for a great base for homemade syrups or cordials. 

However, when done right, a flat Champagne can even be enjoyed simply as is. LaPratt recounts recently tasting a few-days-old pour of back-vintage Dom Perignon out of a white wine glass and simply enjoying it as such. “There was very little carbonation left, but all the depth and sense of place was still there,” he says. However, if flat and oxidized beyond enjoyment, LaPratt recommends sticking to the repurposing method. “However, it’s a rare thing for me to have a bottle of Champagne that did not get completely consumed and which needs to be preserved!” he exclaims.