26 Mar Chef Secrets: Bubbly Champagne
This month, instead of a chef’s secret, it’s a bartenders secret!
I don’t know about you, but I always shed a little tear when I have to toss bottles of champagne or sparkling wine that has gone flat. After realizing I would have to throw out almost a whole bottle, I talked with Alessandro, our beverage specialist, to see if there was anything we could do.
Alessandro told me that there is an easy fix for my all-too-common bubble problem, simply drop one or two raisins into the bottle, and voila! I put this theory to the test and was able to revive my wonderfully delicious champagne. Cheers!