As an expert sommelier and brewer, I can confidently say that unopened champagne does not go flat. Champagne is known for its effervescence, or bubbles, which are created through a process called secondary fermentation. This fermentation occurs inside the bottle and is responsible for the carbonation in champagne.
When champagne is properly stored, the carbonation will remain intact, keeping the bubbles lively and the champagne fizzy. The key to preserving the carbonation is to store the bottle in the right conditions.
First and foremost, it is important to keep the champagne bottle upright. This helps to minimize the surface area of contact between the wine and the cork, reducing the risk of the cork drying out and allowing carbonation to escape. Additionally, storing the bottle upright prevents any sediment from settling on the cork, which could potentially affect the quality of the wine when it is eventually opened.
Temperature also plays a crucial role in maintaining the carbonation of champagne. Ideally, champagne should be stored in a cool, dark place with a consistent temperature of around 50 to 55 degrees Fahrenheit (10 to 13 degrees Celsius). Fluctuations in temperature can cause the carbonation to expand and contract, leading to a loss of bubbles and a potential flattening of the champagne.
Humidity is another factor to consider when storing champagne. High humidity levels can cause mold to form on the cork, potentially compromising its integrity and allowing carbonation to escape. On the other hand, low humidity can dry out the cork, increasing the risk of air leakage. Aim for a humidity level of around 70% to ensure optimal conditions for storing champagne.
It's worth noting that the length of time champagne can be stored before it goes flat depends on whether it is non-vintage or vintage. Non-vintage champagne, which is made from a blend of grapes from multiple years, typically has a shelf life of three to four years when stored properly. On the other hand, vintage champagne, made from grapes harvested in a single exceptional year, can be aged for five to ten years before it starts to lose its effervescence.
In my personal experience, I have had the pleasure of opening bottles of champagne that were stored for several years and still enjoyed the lively effervescence and bubbly texture. The key is to follow proper storage techniques and ensure the bottle remains unopened until the special occasion arises.
Unopened champagne does not go flat if it is stored correctly. Keeping the bottle upright, maintaining a consistent temperature, and controlling humidity levels are essential for preserving the carbonation and ensuring a delightful effervescence when the champagne is eventually opened. So, go ahead and save that special bottle for a memorable moment, knowing that it will be as bubbly and enjoyable as the day it was purchased.