The Secret To Good Champagne: Bubbles
French researchers have found scientific evidence for what many champagne tipplers have long known that 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 4°C and to pour it down the side of an angled flute instead of dumping it into the center of the glass. Both measures minimize the bubbles lost after the cork is popped.
Millions of people welcome in the New Year with Champagne, either sipped in a well-poured glass or shaken and sprayed in the air yet another demonstration of the power of bubbles.
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