pajautā! -

Sudraba karoti.
Nu tak pilns internets par šo tēmu, piem., http://www.wineloverspage.com/wineadvisor1/tswa041227.phtml
(Here's the story: Champagne (and other world sparkling wines made by a similar process) will keep surprisingly well for a day or two under refrigeration with no protection at all, not even recorking or a special stopper. Why? Simple enough. The bubbles in sparkling wine are carbon dioxide (CO2), a gas that's both inert and heavy. Within minutes after you pop the cork, CO2 forms a protective blanket on top of the wine, more than adequate to forestall oxidation and hold much of the remaining carbonation in liquid form, especially under refrigeration.

Adding the silver spoon does no harm, but it does no particular good, either. You simply don't need it.

I wouldn't recommend this treatment for more than a few days. Even under refrigeration, even recapped, an open bottle of bubbly will eventually go flat. But if you find yourself with a little left over after your New Year's toasting, and feel that it's too good to waste, you know what to do! )

mīts, mythbusters reiz pārbaudīja

pārbaudīja empīriski

nu, skatoties, cik ilgi. pa vakaru arī ar parasto karoti neatšālējas. tiesa, nav gan mēģināts šo karoti nelikt, varbūt rezultāts vienāds.

Reiz bij dzirdēts viedoklis par to, ka kakliņa ieliktā karote ir ka liels siltummainis, kas, ledusskapī ielikts, spiež auksto gaisu uz leju un neļauj burbulim pacelties augšā.

arī aliņam tas nostrādā. vakarā nevarēju izdzert , ieliku karoti un pudeli atstāju ledusskapī pa nakti. no rīta garšoja ideāli :D