Imagine this: you’ve had a long week at work and fancy a little treat. There’s that bottle of bubbly that's been hanging around in the back of the cupboard since Christmas, but there’s a problem – you’re not planning on drinking it all in one go, but you’ve got nothing to seal it with. Then you remember something your grandma said about sticking a teaspoon in the neck of the bottle to keep champagne fizzy. That can’t work, surely? The rest of this article is behind a paywall. Please sign in or subscribe to access the full content.

While grandmas are right about a lot of things , this isn’t one of them. It’s hard to pinpoint exactly where this myth came from or even how it’s supposed to work. The spoon would need to have some sort of property that stopped carbon dioxide – the thing that

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