As a wine expert with years of hosting experience, I've seen it happen: champagne served as an aperitif loses its sparkle by meal's end, leaving half-full bottles flat. Don't waste it—there's a simple, reliable fix using just one raisin to restore those fine bubbles.
Drop a raisin to the bottom of the bottle a few minutes before serving. Carbon dioxide will gather on the raisin's surface, forming small bubbles that carry it up. Remove the raisin and pour immediately—your champagne will fizz like new. Proven and effortless.
Last tip: For more ideas on using leftover champagne, click here.
