Champagne and Spoons

So quite some time ago I heard the tale of a spoon placed in the top of an open champagne bottle (uh, pretty much has to be open to place a spoon there) keeps the bubbles in the bottle. I assume this is an urban legend. But I've done it twice now, and both times the bubbles have stayed in the bottle. Just today I took champagne out of the fridge that was opened on Friday (so the bottle has been open, counting Friday, six days). Certainly not as many bubbles as when it was first opened, but there were still lots of tiny bubbles. It fizzed up in the glass nicely.

Now I guess I gotta open two bottles of champagne, drain them to equal depths and place them both in the fridge, one with spoon and one without. But it seems to me that the bubbles should be long gone after sitting open for six days in the fridge.

Reading up on this on the Great Big InterWeb, people have tested this. It appears that putting the cork back into the champagne bottle is the worst thing you can do! Leaving the bottle open was always marked fizzier than re-corked bottles. However, there doesn't appear to be too much difference between open with spoon and open without spoon. Like I said, I'll have to do my own testing, even if it means drinking numerous bottles of liquor.

Science!