Champagne, keeping the fizz

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Champagne, keeping the fizz

By Rosie Macdonald of The Field

Monday, 21 April 2008

I read that Sir John Mortimer has a glass of champagne a day and describes it as “penicillin for the soul”. What a wonderful idea. As I’d only have a glass a day what is the best way to keep champagne when opened as a bottle gives six glasses? Or can you suggest a decent, reasonably priced half-bottle?

The best way to keep champagne fizzy is to use a champagne saver, which is like a cork but with a clamping mechanism that makes it secure to the bottle top, thus forming a seal through which the carbon dioxide cannot escape. This can be purchased from most wine merchants.

Tom Doorley, The Field’s wine contributor, suggests that although half-bottles of champagne can be problematic as they don’t keep as well, you’d be better off with halves as the less liquid that there is that’s kept open the better chance there is of minimal fizz loss. He recommends Berry Bros & Rudd’s own-label champagne, which costs £10.45 for a half-bottle. For further details tel 0870 900 4300 or visit Berry Bros & Rudd.

Send queries to Rosie Macdonald, Country Queries Editor, The Field, Blue Fin Building, 110 Southwark Street, London SE1 0SU or email Country Queries.

The Field cannot accept any legal responsibility for answers given in these columns.