Real Simple magazine’s weblog recommends dropping a raisin into a bottle of champagne that’s lost its effervescence and give it a couple of minutes before pouring. The last gasps of carbon dioxide left in the wine will stick to the raisin’s ridged surface and release as bubbles. More »
read more: http://lifehacker.com/5911840/restore-champagne-carbonation-with-a-raisin
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