Champagne, How to Preserve the Fizz?

A Champagne loses its bubbles within hours of opening the bottle. The magical effervescence is linked to the carbon dioxide that makes up the bubbles of the Champagne. This gas is dissolved in the liquid and only becomes released when the cork pops. So how do you keep the bubbles so precious to this sparkling nectar once the bottle is opened?

The ideal way to keep an open bottle of Champagne until the next day is to use a special Champagne cork. It prevents bubbles from leaking and allows you to enjoy the Champagne the next day or within 48 hours maximum. Unfortunately, the well known trick of the little spoon in the neck of the bottle is a myth. Finally, for real enthusiasts or professionals, a CO2 conservation system makes it possible to preserve an opened bottle of Champagne for several days to several weeks. This system allows professionals to serve great Champagne by the glass, without risk of it perishing.

The most effective way to preserve the bubbles of an opened bottle of Champagne is probably to finish it quickly, but sometimes you have to be reasonable! Champagne is not only a perfect accompaniment to your menu, it can also be used as an ingredient in cocktails, desserts and other culinary preparations. Here are a few simple ideas to prolong the pleasure of the bubbles and allow you to use the last of your bottle opened the day before. Bold enough to add bubbles to your recipes?

• Mimosa Cocktail:

40ml of orange juice and 80ml of Champagne are enough to get you off on the right foot morning or evening!

• Bellini Cocktail:

In a Champagne flute, pour 40ml of peach purée and a dash of cane syrup. Add 60ml of Champagne and stir gently.

• Royal Mojito:

In a mojito glass, pour two tablespoons of brown sugar, add a ½ lime cut into quarters and a few mint leaves. Using a pestle crush the ingredients. Then pour 40ml of rum and then the crushed ice. Add 100ml of Champagne and don't forget angostura (3 drops). A real delight!

• Sabayon:

Beat egg yolks, lemon juice and Champagne in a bain-marie until the mixture thickens. Remove from the heat, add clarified butter and serve with seafood such as lobster. A sweet version is also available for desserts.

• Champagne sorbet:

Mix the Champagne with a syrup of your choice and place it in the freezer for at least two hours. Serve with exotic fruits.

• Champagne granita:

Mix a water and sugar-based syrup with the Champagne and leave to set in the freezer for two hours, with occasional stirring. Serve with sliced fresh fruit.

• Champagne jelly:

Add a pinch of sugar, lemon juice and gelatine to the Champagne. Leave to set in the fridge, then cut it into small cubes and spread it over an exotic fruit salad.