I just came across this interesting experiment about reviving near-flat champagne.
It’s useful with Valentine’s day coming, but let’s be honest–there’s always a good excuse for champagne.
Apparently, you can revive near flat (but not totally flat) champagne with raisins. This article goes into the how-to.
I think the best way to deal with near flat champagne is to ensure it never gets there in the first place. 😉 But I suppose there’s something to be said for moderation….