Why storing sparkling wine in the fridge is never a good idea

Storing champagne and other sparkling wines in the fridge could be altering the taste according to new advice.

Speaking to the Huffington Post, Moët & Chandon's wine quality manager Marie-Christine Osselin revealed that when champagne ins stored in the fridge for a significant amount of time, its aroma begins to change: "If you're planning to enjoy your bottle of champagne within 3 to 4 days of the purchase, it is fine to store the bottle in the refrigerator.

"But only keep it in the fridge for a few days, or else the bubbly will begin to change. If it sits in the fridge for weeks, the cork can dry out due to no humidity.

As corks dry out, the seal between the bottle and the cork loosen up and the champagne will oxidize faster, changing its aromas."

She added that sparkling wines should be stored in a cool and dark space with a consistent temperature until you are ready to drink it.

Champagne isn't the only item you're probably storing incorrectly either.

Tomatoes

In a study published in the Proceedings of National Academy of Sciences journal, it was revealed that when tomatoes are stored in the fridge, genetic changes occur that alter the flavour permanently.

The study authors found that the tomatoes were extremely sensitive to low temperatures as it reduced the activity of hundreds of enzyme-producing genes.

Harry Klee, lead author of the study, recommends purchasing fresh tomatoes whenever possible, storing them at room temperature and eating them within a week of bringing them home from the store.

Bread

A fairly common mistake, but placing bread in the fridge will cause it to dry out and go stale faster. Bread can, however, be placed in the freezer for up to three months - pull out slices as and when you need them.

Cake

Unless your cake has an icing or filling that will go bad if not refrigerated (such as cream cheese icing or whipped cream), it's best to leave it out, as placing it in the fridge will dry it out.

Onions

Find a dark cupboard with low moisture levels and store them there. Whatever you do, make sure to keep them away from potatoes as the gases each vegetable produces causes the other to spoil more quickly.

Avocados

If you've purchased an unripe avocado, don't store it in the fridge as it slows down the ripening process. Keep them on the counter until it's ripe and then place it in the fridge if you don't plan on eating it right away.

Basil

Like tomatoes, basil doesn't thrive well in cooler temperatures. Experts recommend treating it as you would a bouquet of fresh flowers and keeping a bunch of basil stored in a cup of water away from direct sunlight.

Ketchup

People are divided when it comes to the best place to store ketchup but the general rule is this: if you feel like you can finish it within a month, leave it out. If you think it'll take you longer to get through the bottle, keep it in the fridge.

Marmite

Store in your cupboards - even squeezy bottles. The high salt content will keep it good to eat for a while.

Bananas

Like with avocados, unripe bananas should be kept out on the counter. Once they're ripe enough feel free to stick them in the fridge to stop further ripening.

Source: NZ Herald.