Can You Really Revive Flat Champagne with a Raisin?

I love Champagne, yet I’m often hesitant to pop open a bottle at home since it has a shorter shelf life than other wines. The longer it stays open, the fizz that makes this drink so magical starts to fade and eventually goes flat.

But maybe that can be remedied. I recently read that a single raisin could have the power to revive a near-flat bottle of Champagne. It sounded almost too good to be true, so I put this tip to the test to find out!

The premise of the tip is this — when the Champagne has started to lose its fizz, but isn’t yet entirely flat, drop a single raisin into the bottle a few minutes before pouring to revive the fizz.

Carbon dioxide is what gives Champagne its wonderful bubbles. Once the raisin is dropped in, the remaining carbon dioxide will adhere to its ridges, then release themselves back into the Champagne as bubbles. And that’s when the fizz should get restored!

Read the original tip: How to Restore Champagne Bubbles via Real Simple

First things, first — make sure you know the right way to open a bottle of Champagne.

Read More: How to Open a Bottle of Champagne

I worked off the assumption that this method works for all sparkling beverages — Champagne, sparkling wine, prosecco, and cava. I had a bottle of sparkling wine handy, so I used that instead of proper, pricey Champagne.

After opening the bottle I enjoyed a glass (because why let it go to waste?) while I waited for my bubbly to lose its fizz.

Champagne will lose its fizz in as short as four or five hours, but a lot more so when it sits overnight.

When my sparkling wine lost most of its fizz but wasn’t yet flat, I dropped one raisin into the bottle. What happened next was completely amazing.

The second the raisin fell into the bottle, the bubbles immediately clung to it, and then a stream of bubbles rose from the raisin to the surface of the sparkling wine. It was faint, but you could even hear the bubbles. This lasted for about two minutes.

I poured one more glass of sparkling wine for a taste test. Before adding the raisin, it tasted dull and nearly flat. After adding the raisin, the sparkling wine was just as bubbly and effervescent as when I first opened the bottle.

Verdict: This is a mind-blowing tip!

This method works not just with Champagne, but also with sparkling wine, processo, and cava.

Have you ever tried to revive a your Champagne with a raisin?