When faced with a half-filled bottle of leftover Champagne, it’s tricky to know the best way to store it. To make sure you never pour the good stuff down the drain, drop a raisin into the open bottle a few minutes before pouring.
The reason it works is all down to carbon dioxide, which is what gives drinks like champagne its wonderful bubbles. Once the raisin is dropped in, the remaining carbon dioxide will stick to its ridges before releasing back into the drink as bubbles, thus restoring its fizz.
