Most of us keep our champagne, sparkling wine, and prosecco in the fridge, so it’s nice and cold when we’re ready for a glass. But it turns out, that’s bad for our bubbly and that’s no good.
According to Moët & Chandon’s wine quality manager Marie-Christine Osselin, keeping champagne in the fridge for “any real length of time” could affect the taste in a negative way. She says if you’re going to drink the fizzy stuff in the next few days, it’s fine in the fridge. But if it’s in there for weeks, it can dry out the cork and that oxidizes the champagne faster and “changes its aromas.”
Since we don’t want to ruin our bubbly, Osselin suggests storing it in a cool, dark place with a consistent temperature. And then when something really good or really bad happens, or you know, it’s Champagne Wednesday, you just pop it into an ice bucket for 20 minutes to chill it. That way it’s as tasty as possible and ice-cold and ready to drink in less than half an hour.
Source: Cosmo UK