I do believe that when the champagne is chilled to the proper
temperature (not regular storage temps), the CO2 won't froth out. I
think that is how the professionals uncork to get the yeast plug out of
some varieties during the aging process (if I remember a history channel
special on champagne correctly). Contacting a quality champagne vintner
would probably verify this. However, I don't really see why the
champagne can't stay in the bottle forever. If you store it properly,
the cork will keep and the contents should be fine for long term
storage.

Sabrina

-----Original Message-----
From: Museum discussion list [mailto:[log in to unmask]] On
Behalf Of Karen Kroslowitz
Sent: Wednesday, June 25, 2008 8:04 PM
To: [log in to unmask]
Subject: [MUSEUM-L] emptying champagne bottles

Please pardon the cross-posting to RCAAM members.

The Computer History Museum is moving its collection offsite. In the
interest 
of safely packing, moving and storing champagne bottles, we'd like to
empty 
them while doing our best to preserve the labels, foil seal, wire and
cork as 
best as possible. OK, OK, aside from the usual jokes of just pouring it
out into 
lightly chilled glasses on a Friday afternoon, we'd seriously like to
know if 
anyone else out there has had to empty champagne bottles for long-term 
storage and what technique you employed. One thought would be to use a 
small hand drill to slowly release the pressure/gases, but we're not
confident 
that's possible without risking a sudden explosion of sort not to
mention a 
huge mess. Any recommendations or suggestions? 

Karen
<><><><><><><><><><><><><><><><><>
Karen Kroslowitz, Collection Move Coordinator
Computer History Museum 
1401 N. Shoreline Blvd.
Mountain View, CA 94043
V: 408-586-9796 (Mon & Tue)
V: 650-810-1895 (Wed - Fri)
F: 650-810-1055
E: [log in to unmask]
<><><><><><><><><><><><><><><><><>

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