The common misconception of introducing a spoon (silver) into the neck of a champagne bottle that has been opened to keep the bubbles is really only a myth.
Indeed, the method was invalidated in 1995 during an experiment conducted by physico-chemists at the Centre Interprofessionnel des Vins de Champagne. The researchers clearly demonstrated that the pressure was constantly decreasing and this in a completely equal way with or without a spoon in the neck of the bottle. On the other hand, the stopper plugs and the cap would hold the pressure longer than it drops (24 hours after opening).
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