It appears that French scientists have now come up with the ultimate method in which to pour our bubbles.

According to a report in the ACS bi-weekly journal of Agricultural and Food Chemistry, scientists have ‘revealed’ that the taste and aromas of champagne are in no small way affected by the bubbles within.  And the method in which the fizz is poured into the glass can have a direct effect on the gas levels in the drink, and therefore the quality and enjoyment of the drinker.


Well – we don’t know about you, but we reckon that most serious champagne drinkers already know that, don’t you think?

The report then goes onto explain the ultimate way in which to pour champagne; by pouring the bubbly liquid down the side of a tilted glass.  Excuse us, but isn’t that what we’ve all being doing for centuries, at least in some way?

And another fascinating insight that the report has come out with is that champagne is best served chilled.  Well, isn’t that something that’s going to hit the headlines…  Although, to give the scientists credit, the report does go onto explain the reasons why chilling the champers goes a fair way to ensuring that the carbon dioxide gas (and therefore the bubbles) remain in the liquid for as long as possible.

“Moreover, the higher the Champagne temperature is, the higher its loss of dissolved carbon dioxide during the pouring process, which finally constitutes the first analytical proof that low temperatures prolong the drink’s chill and help sit to retain its effervescence during the pouring process”

Back in 2009, a study by German scientists proved that the bubbles in champagne and other sparkling wines had a direct effect on how the bodies taste receptors react to a drink, with the discovery of a taste receptor in the tongue.  In fact, there are up to 30 times more flavour enhancing chemicals in the bubbles than in the rest of the drink itself.  Therefore anything that can be done to keep the gas within the champagne for as long as possible can only be a good thing.

Just remember – champagne is not beer.  And pouring it in that manner is probably not the ideal method in which to do so.  So let’s all stick to the way we’ve been pouring it for centuries.  After all – time and experience really is the best educator, after all…


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