This Is Why Champagne Goes Bad, And Here's The Right Way To Store It - Tasting Table

""With faults like cork taint or poor storage conditions can lead to off flavors in the wine." Cork taint is a term used to describe an off-smelling wine that's been contaminated with a trichloroanisole molecule, also called TCA. It gives off a musty, corky smell that's very unpleasant and alerts you to the fact that the wine has gone bad, losing its quality and intended flavor profile."

""Once you open the bottle of Champagne, you should just drink it!" A bottle is simply meant to be consumed in its entirety for the best experience. "If you don't have a bottle stopper that can latch to the neck of the bottle there isn't an effective way of keeping the bubbles," he continued. "The old 'spoon in the neck of the bottle' trick doesn't work at all.""

""If you want to cellar Champagne for an extended period," Corbett said, "I would recommend that you store it in a wine fridge or somewhere cool and away from light." Ideally, the place you're using for storage would have a temperature between 50 and 60 degrees Fahrenheit, and the bottles should be laid horizontally. Darkness is an important factor, too, because ""

Champagne can go bad due to faults such as cork taint or poor storage, producing musty, corky off-flavors from trichloroanisole (TCA). Cork taint often develops before purchase and ruins intended flavor. Once a bottle is opened, the best practice is to consume it entirely because bubbles dissipate without a proper stopper. The spoon-in-the-neck trick does not preserve carbonation. For longer-term storage, keep unopened bottles cool (50–60°F), dark, and laid horizontally, ideally in a wine fridge, to preserve quality and extend shelf life.

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