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Two Ways to Preserve the Bubbles in Leftover Bubbly

By Lan Lam Published

No need to finish the bottle tonight.

Don’t worry if you can’t finish a bottle of sparkling wine in one go or have leftovers after making a bubbly drink such as our Champagne Cocktail. We’ve got two ways to keep the wine bubbly and supremely drinkable.

 

1. Best Way: Use a Champagne Saver

Our favorite, the Cilio Champagne Bottle Sealer, is just $9, and as long as we didn’t repeatedly reopen the bottle, it kept leftover champagne as fresh-tasting and boisterously bubbly as a newly opened bottle for a week.

2. DIY Way: Seal the Bottle with Plastic Wrap and a Rubber Band

We found that this simple method kept sparkling wine surprisingly effervescent for a couple of days.

Equipment Review Wine Openers (Twist Corkscrews)

Wine can be intimidating. Your corkscrew shouldn’t make it more so.

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For more tips about sparkling wines and bubbly drinks, be sure to read this article.

Recipe Champagne Cocktail

Whether you want to splurge or save, here's how to make a cocktail that sparkles.

Get the Recipe

Recipe Bellini

Whether you want to splurge or save, here's how to make a cocktail that sparkles.

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Recipe Mimosa

Whether you want to splurge or save, here's how to make a cocktail that sparkles.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.