For many Americans, the only time we drink champagne is at weddings or on New Year's Eve, so we may as well get the most of out it. For advice, we can turn to scientists like chemical physicist Gérard Liger-Belair of the "Effervescence & Champagne" team at the University of Reims Champagne-Ardenne. He has possibly the best job a physicist can have, studying the bubbles that make champagne special.
Liger-Belair explains the science behind champagne, which is fermented twice to produce the bubbles. The experience of drinking it relies not only on the quality of the underlying wine, but also in the bubbles. People will rate a cheap wine as more expensive if it has bubbles, no matter how they are produced. You'll get more bubbles by pouring champagne down the side of a glass, and instead of a champagne flute, you'll have a nicer sip from a wider glass that won't concentrate the carbon dioxide under your nose. Read more about the science of champagne and how to maximize the pleasure of drinking it at BBC Future. -via Damn Interesting
(Image credit: Hubert Raguet/Equipe Effervescence, Champagne et Applications)
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