shelf life

[Thomas]

Far be it from me to try to explain further what Tom S. says about Champagne, but it seems to me that in my years of drinking the stuff I have found no good way to preserve it to suit my taste. I suppose you could pour the balance into a seltzer bottle and then shoot it with a CO2 cartridge, but then without knowing the pressure still remaining in the wine, you might blow the bottle open in the process.

One of the true drawbacks to trying to preserve Champagne after it has been opened is that as the CO2 dissipates, the wine's acidity comes forward, and that can be "distasteful."