I've found that any simple $5 Champagne stopper will do the trick for a day.

Perlage has a high-end Champagne preservation system that I've read a few good reviews about and is just starting to gain popularity in households. I don't drink enough high-end Champagne (and when I do it's usually with friends who ensure the bottle is finished) to justify purchasing the Perlage system, but perhaps it's something you should consider?

-FlyerBeek

I actually was at a vineyard that produces champagne and had this conversation with them. They said it does not matter, a good bottle will only retain its bubbles for about 24 hours regardless of method. They actually recommended dropping a silver spoon in the top. I forget what the concept was, but it basically kept is just as fresh as any corking would do.

Looks like I can get a $5 stopper...or try to drink a bottle in one night :D Maybe I should just stick to the Dom and Krug in SQ and NH First. Thanks guys!

I don't drink much at all but use for cooking a lot, a nice stopper does the job well.

I would buy a smaller bottle (if half-size / miniatures are even available) or phone a friend. :)

For whatever reason, my dealers have not been able to find some good splits or demis lately. I'm sure that being in SAV does not help much either. Anyone experiencing this problem?

I agree with you on phoning a friend though...or phone me :)


drew

I read a study somewhere about that which concluded that the spoon actually hastened the bubbles' dissipation and that you're better off simply keeping the open bottle in the fridge. That's been my personal experience as well.

Veuve Clicquot sells a nice one for around $10. Probably can find on their website or ebay

for some reason or another, my wife was cleaning out kitchen drawers last week and 3 of them appeared on the kitchen counter.

i'll send one to you or drop it off to you, if you promise to donate 5 bucks to a charity.

i live on the other side of the river in md.

pm me.

I was just going to post a link to this. It was invented by a dear friend and mentor of mine (that's him in the video on the site) as well as occasional attendee of FT dinners in SEA. And it does work as advertised. During the development process it was discovered that the device could actually bubble-ize just about any liquid, depending on the amount of pressure available. Oh, the fun we had.

Your typical "$5 stopper" will do the trick; however, my experience has shown that the better versions of these are the ones with a 'nipple' which fits snuggly into the inner diameter of the bottle neck. The ones that are fairly flat and rest against the lip of the bottle aren't nearly as good. It's all about creating the tightest fit to keep air out, and pressure in.

The problem with availability on a good selection of half-bottles has more to do with the relative scarcity of production than your location. Have you checked out The Savannah Sommelier?

And, as someone pointed out earlier...Vac-U-Vin doesn't work on sparkling wine. Hell, it doesn't even work on still wines! Vac-U-Vin sucks...in every way.

Champagne Stopper
 

Buy a split .375 (half bottle) and there is no need for a stopper.

Bump!
 

Surprisingly this thread hasn't been updated in 2007.

31 December 2008: most likely a bottle of Paillard that I bought during the Reims DO (Bouzy Grand Cru Millésimé? Rosé?)

:p

I believe this year we will start with a Pierre Moncuit Blanc de Blancs, followed by a Ruinart Blanc de Blancs. :)

Louis Roederer, my favorite!:D