Champagne preservation

To best preserve the taste and bubbles of your champagne after opening, here are a few tips to follow:
Carefully reseal the bottle with a special stopper (cork or synthetic cork). This will maintain constant pressure in the bottle and prevent air from entering and spoiling the champagne.
Place the bottle in the refrigerator as soon as possible after opening. The cold will slow down the degassing process and help preserve the bubbles for longer.
If you do not have a refrigerator nearby, place the bottle in a cool, dark place. Avoid leaving it at room temperature, as heat accelerates the degassing process.
Consume the champagne within 2-3 days of opening. If you cannot finish the bottle within this time, you can use a special stopper that keeps the cork in place and seals the bottle, such as a ‘Champagne Stopper’.

It is important to note that champagne does not keep indefinitely after opening and its quality may begin to deteriorate after a few days, even if you follow these storage tips. It is therefore recommended that you finish the bottle as soon as possible to fully enjoy its flavours and bubbles.

If you wish to contradict these claims and proceed with perfect champagne preservation, particularly for professionals, there is inert gas technology using a neutral gas: CO2.

By injecting a thin layer of gas into the hermetically sealed bottle, the existing bubbles are compressed and a thin layer is deposited on the surface of the wine, which is thus protected from oxidation.

Champagne protected in this way will keep perfectly for a week without any problems – bubbles and aromas – allowing you to enjoy it in your glass day after day. This is certainly an interesting system that pays for itself very quickly for all wine professionals, who will thus be able to offer a wider choice of champagne by the glass!