Bubbles key to New Year’s champagne: study

By Agence France-Presse
Monday, December 27, 2010 13:47 EDT
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Days before New Year’s Eve, French researchers have found scientific evidence for what many champagne tipplers have long known — that the bubbles are the key to a good bubbly.

The scientists found that the tiny bubbles “are the essence of fine champagnes and sparkling wines” and play a central role in the transfer of taste, aroma and texture, according to an article published in the American Chemical Society Journal.

The best way to preserve the bubbles is to chill champagne to four degrees C (39 degrees F) and to pour it down the side of an angled flute instead of dumping it into the center of the glass, it said.

Both measures minimize the bubbles lost after the cork is popped.

Millions of Americans will welcome in the new year on Friday night with the traditional champagne, either sipped in a well-poured glass or shaken and sprayed in the air — yet another demonstration of the bubbles’ power.

Agence France-Presse
Agence France-Presse
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