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keeping Champagne bubbly with a teaspoon
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keeping Champagne bubbly with a teaspoon
Why does a teaspoon in the neck of a bottle of champagne, keep the champagne fizzy? I tried this over the weekend, opening a bottle on Saturday night and it was still just as fizzy over 24 hours later? I would like to know why this works.
I have also heard that Moet et Chandon (hope that's right) it actually pronounced Moette (prouncing the T), NOT Moey, because the champagne was made by a Frenchman (Chandon) and a German guy (Moet) is this info correct?
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It's French, you may think, so it must be 'Mo-ay' - but actually no, the origin of Moet is Dutch, (Chandon is the French part), so the 't' is pronounced, and the official way of saying it is: Mow-it.
As to the first part of your question, there is a full explanation (or dismissal actually) here:
article 3337
As to the first part of your question, there is a full explanation (or dismissal actually) here:
article 3337
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