The myth with the spoon and the cava bottle – Invinic - Luxury Wines
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The myth with the spoon and the cava bottle
Have you ever heard that you need to place a small spoon in a cava bottle’s neck to prevent the bubbles from escaping from the wine? Unfortunately, this trick does not work. Even the French Comité Interprofessionel du Vin de Champagne has studied the myth and thoroughly debunked it. The bubbles are a major part of the appeal of sparkling wine. What’s more, there is a long and costly process that goes into getting bubbles into wine, which becomes pointless if they are easily lost or escape before they can be enjoyed.  

3 Things Make CO2 Escape from a Cava Bottle:

  1. First, the pressure on the liquid, which decreases significantly during the opening of the bottle;
  2. Secondly, the presence of suspended particles, which may appear in the Cava.
  3. Finally, the irregularities on the inner surface of the bottles.

So, How Do You Keep Bubbles Inside a Cava Bottle?

The escape of the bubbles can be reduced by the use of air-tight closures, but not through the use of a small spoon. The French committee’s investigations showed that is equivalent to just leaving a bottle open. In our online shop you will find special bottle closures so that the wine’s fizz won’t fall flat. Of course, if you don’t have the utensil, you could just drink the whole bottle dry!  

Two Good Options Available:

  • Pulltex Wine Saver. This nifty little gadget pulls the air out of an opened bottle of wine, and keeps the wine fresh for a week. It’s a good option if you only drink on the weekends;
  • AntiOx Wine Saver. This is seriously clever device that uses innovative technology. The wine should stay fresh for a long time, and it’s picked up a good review on our website;

Fun Ideas For When the Fizz Fizzles Out

Whatever you do, don’t try to recarbonate the wine with a soda stream. There are several hilarious #fail videos on YouTube which show that process going badly wrong, as those systems just aren’t designed for something even as thick as wine. But it would be a shame to let it all that good vino go to waste. So, here’s some inspiration for using leftover cava:
  • Add some lemonade to flat cava to create a spritzer that at least has bubbles. However you may still grimace about this if you’re using your very best cava;
  • Use it in a sauce with seafood such as muscles;
  • Jelly. You can make a very decadent cava jelly with fruit suspended in it, which will go down very well at dinner parties;
Add stronger alcohol to it to preserve the wine. The extra alcohol will kill the development of bacteria which creates the foul taste, and if you choose something tasty, you’ll have a cocktail in storage for use at a moment’s notice. ‘Ambrosia’ or ‘Arise my Love’ would be good recipes to try.   Are you a bubbly lover? If so, download this free sparkling wine guide:

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