Any expert would tell us to avoid having leftover sparkling wines at all costs, since they lose qualities very quickly once opened. It is a shame to waste the aromas and flavour of our Segura Viudas cavas.
The longer the cava remains open, the bubbles begin to fade. And not just an aesthetic issue, far from it, without them these drinks would not have the aroma or the excellent flavor that delights us all. First of all we must keep the bottle as cold as possible. The low temperature not only facilitates the conversion of carbonic acid, but also contributes to reducing the cava’s sensation of acidity. When we know that we are not going to drink any more, we have to close it as hermetically as possible to minimize the loss of bubbles and aromas, as well as the penetration of outside air.
Cap with a vacuum closure
For this we can resort to a special cap with a vacuum closure with fixing. This will preserve the bubbles, although we recommend extending it only a few days. There are also specialized accessories on the market such as vacuum pumps that extract the air from the bottle, thus extending the life of the opened wine much more.
The false myth of the spoon
Many people think that by putting the typical dessert spoon in the bottle and keeping it in the fridge they will be able to preserve the cava better. This myth arose from the idea that metal being a good conductor, it was believed that the spoon absorbed the heat of the bottle and prevented the bubbles from escaping with the heat. Although it is true that the low temperature helps, the air will still enter the wine and the carbon dioxide will escape through the gaps.
We repeat that the myth of the spoon does not work; the Champagne Committee of France itself has put it to the test to verify that it is nothing more than a false belief and advises against it. Miraculous tricks like introducing a raisin don’t make sense either; the only thing that is achieved is to make the gas bubbles that the wine still has more visible.
