French scientists work out how to pour the perfect glass of champagne: tilt the glass
Gérard Liger-Belair and colleagues noted that tiny bubbles are the essence of fine champagnes and sparkling wines.
'The angled, beer-like way of serving champagne was found to impact its concentration of dissolved CO2 significantly less.
'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.'Last year, scientists discovered a chemical receptor hidden in the tongue's taste buds that responds to carbonated drinks such as sparkling wine, cola and fizzy water.The receptor was found on the taste cells that normally respond to sour food and drinks like lemon, vinegar and white wine. They also showed that cooler champagne temperatures - ideally, 39 degrees Fahrenheit - help reduce carbon dioxide loss.
Another 2009 study from German scientists revealed how Champagne gets its distinctive flavor from its bubbles. They showed they were up to 30 times more flavor-enhancing chemicals in the bubbles than in the rest of the drink. Previously, many wine experts thought carbon dioxide in the bubbles give the wine an acidic bite and tingle - but did not contribute to its flavor.