Recommended: Sip some New Year's Eve science
22.05.12
Baby your bubbly: French researchers reported last year that the best way to baby that New Year's Eve champagne is to pour it gently down the side of your glass. This is one kind of wine you don't want to slosh: If you do, a lot of the carbonated bubbles are released before you bring the glass to your lips. And it's the bubbles that make champagne so pleasurable. The researchers found that champagne is best served when it's cold (39 degrees Fahrenheit, or 3.8 degrees Celsius). Warmer temperatures cause faster CO2 loss. And besides, who wants to drink warm champagne?
When it comes to serving champagne, narrow-mouthed flutes are currently preferred to wide. saucer-shaped glasses for similar reasons. The greater surface area of the saucer bowl leads to faster CO2 dissipation.
The same research group found that smooth-walled flutes tend to tone down the bubbles in poured champagne, while scratches in the glass promote bubble nucleation . Some glassmakers intentionally put microscratches in the inner surface to create showier special effects. If you want to do something similar, try wiping the inside of the flute with a cloth towel; the tiny fibers that are left behind produce a similar effect on nucleation. This video from the American Chemical Society tells you more about the chemistry of champagne:
Source: msnbc.com
