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…
About Champagne ExpertWe are four people working on this blog: Jacki (England), LeChamp' (France) and Sophie & Marc (Germany)... and we love Champagne and all sparklers out there. We just started this website, we still learn, we will drink a lot of Champagne.
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> July 25th: Charles Lafitte 1834 Blanc de Blancs 12%. Nice nose, but far too sweet. The bubbles are great. 5.5/10
> July 19th: Billecart Salmon Brut. Rather balanced, not enough bubbles for my taste, a good pre-dinner Champagne, a bit too flat 6.5/10
> July 14th: Henri Giraud Cuvée Argonne 2002. Gentle fine bubbles: 9/10
> June 29th: Val de Cune Prosecco Treviso Brut. Very nice: 8/10
> June 25th: Champagne Mailly Grand Cru Brut Réserve: No bubbles, sour, flat.. 4/10
> June 20th: Champagne Beauvalet Brut Cote Des Bar Urville: 7/10
> June 18th: Piper Heidsieck Standard: very nice Champagne, that's a 8/10
> June 16th: Freixenet Cordon Negro Brut (Cava) .. stuff is too sweet 4.5/10
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