Did you know that if you drop a raisin into bubbly that has little sparkle left that it will restore the carbonation?

Real Simple magazine recommends dropping a raisin into a bottle of champagne that’s lost its effervescence and give it a couple of minutes before pouring. The last gasps of carbon dioxide left in the wine will stick to the raisin’s ridged surface and release as bubbles.

This won’t work with a bottle in your fridge for a month but if you’re at the end of a dinner party you might get a little more mileage out of your bubbly.