🚀 go-pugleaf

It works. To paraphrase a well-known saying, the proof of the
bubbling is in the drinking. So try it. Better still, test
it. You'll need two fridges, same size, same make, either
empty or loaded with exactly the same contents. Two bottles
of champagne or sparkling wine, opened at the same time
and same temperature. Drink half of each (or pour half of
each out into the sink if you're religion forbids you 
touching the stuff). Now put each bottle into one fridge
and wait 24 hours. Take them out, look, pour a glass
from each, look at the rise of the bubbles, taste them.
Repeat the test a few days later with third parties to
whom you conceal the origin of the bottles.

Incidentally, the lower the wine level in the bottle,
the lesser the effect of the spoon. At half-full, the
bubbles will keep for 24 hours and more. With only
a glassful left in the bottle, there will be no 
measurable difference (at least to my eyes and palate) between
the bottle with the spoon and the one without.

I have no explanation for the phenomenon, but lose
no sleep over it, thinking of Lord Kelvin of the 
Royal Society who published proof after proof that man
could not fly in heavier-than-air machines, and thinking
of all those articles in learned journal which, in my
childhood, repeated that we could never go to the moon
because of the "vitesse de libe'ration" (don't know the
term in English, still remember it in French).