A popular trick to keep your bubbly fizzy has been proven to be right despite many thinking it was an old wives' tale.
According to the Express, popping a teaspoon in the top of a bottle of Champagne or prosecco does indeed preserve the bubbles.
Drinkers have been using the technique in an effort to keep it good for another day or so after the bottle is opened.
It turns out the teaspoon preserves the fizz because the metal handle of the spoon helps to cool down down the air inside the bottle.
Colder air makes for more dense air, meaning it presses on the surface of the Champagne stopping the bubbles of air from escaping and leaving you with a flat drink.
A chef named Luis Bollo from Salinas has experimented with the method himself.
He told website Grub Street: “In Spain, we are the biggest consumers of cava and Champagne in the world.”
"My father and my grandfather, whatever cava was left over they just store it with the spoon from one day or the other.
“I don’t know what’s going on, but it works pretty well."
