The champagne stopper in two lines
This is the champagne and prosecco stopper in stainless steel and silicone: it sits on the neck and clamps under the glass collar, holding the pressure inside a bottle that is already open.
Who it is for
For anyone selling sparkling wine by the glass. A 0.75 litre bottle makes five or six glasses, and they hardly ever go in the same round: without a closure that holds, what is left after an hour is flat wine, that is a product that can no longer be served and gets poured away.
How it holds, and why the original cork is not enough
A cork, once out, expands and does not go back in: whatever you push in afterwards is a makeshift closure that the internal pressure pushes out again. The champagne stopper works the other way, clamping under the glass collar with two levers: the more the pressure pushes, the tighter the closure stays. The silicone seal makes the seal on the rim, the stainless steel takes the mechanical load, and the bottle can even lie down in the fridge.
Specifications
- Materials: stainless steel and silicone
- Fixing: clamps under the collar of the bottle
- Use: champagne, sparkling wine, prosecco
- Compatibility: standard sparkling wine bottle necks
How long the bubbles really last
A day or two in the fridge, not a week. The closure slows the loss of carbon dioxide but does not stop it, and what is lost does not come back: the practical count is that a bottle opened in the evening, closed at once and kept cold, is still servable by the glass the next day, while on the third day it is raw material for the kitchen or for long drinks. It is worth noting the opening date on the neck, which is what venues with several wines by the glass do.
The thing that counts more than the stopper
The cold. Carbon dioxide stays dissolved far better at low temperature, so a bottle closed well and left on the bar loses more than one closed badly and kept in the fridge. The champagne stopper gives its best on a bottle that is already cold and goes straight back to the cold, and it does little if the bottle spends half an hour at room temperature before being closed again.
How it goes on, in three seconds
Set the body of the stopper on the neck, push the two side levers down until they click under the glass collar and give it a tap to check it does not move. Keep the bottle upright through the operation, with your hand away from the neck: a bottle just opened still has pressure, and the closure goes on without shaking it. If the champagne stopper comes off when you pull it with two fingers it is not clamped, and the movement wants repeating.
Care
Rinse after every use and dry it, paying attention to the silicone seal: it is the part that makes the seal and it wants keeping clean and sound, because dried residue on the rim creates the tiny gap the pressure escapes through. The silicone comes off to be washed thoroughly and goes back on dry. The stainless steel asks for nothing more than a cloth.
FAQ
What is the champagne stopper made from? Stainless steel and silicone: the first takes the load, the second makes the seal.
Does it suit prosecco too? Yes, and sparkling wines generally: it clamps on the standard collar.
How long does it keep the bubbles? A day or two in the fridge, no more: the loss slows but does not stop.
Can the bottle lie down? Yes, with the stopper clamped properly the closure holds.
Does it suit still wine? There is no need: there the problem is oxygen, not pressure, and other systems are used.
The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.
The other wine service accessories are in the wine accessories category.
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