For a long time, it was considered an incontrovertible fact that a silver spoon in the neck of an opened bottle of sparkling wine delays the release of carbon dioxide. It is true that sparkling wine warmed by room temperature loses the gas faster than cold ones because such are more soluble in cool liquids than in warm ones. The protruding head of the spoon is said to act as a radiator, radiating the high temperature heat received at the stem. The residual air in the bottle cools, stopping the gas from escaping. As the length of the spoon style increases, the effect intensifies.
So much for the conventional wisdom. However, a study of the magazine "New Scientist" proved that the "silver spoon trick" only has an effect to a hardly provable extent. The test was carried out with two champagne bottles (once without, once with silver spoon). The amount of carbon dioxide was identical on each of the following days. After four days, both champagnes were completely stale. In the meantime, this result was confirmed by further studies. The far better solution to the problem is a closure that seals the bottle tightly. Basically, however, it is recommended to consume sparkling wine directly after opening the bottle as well, because only then it has its full aroma and the highest amount of bubbles. See also under bubbling and wine enjoyment.