The Perfect Champagne Pour: It’s A Science, Not An Art

Published: December 31, 2011

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The chemistry behind champagne has helped scientists figure out how to preserve its flavor and fizz.

Photo Credit: iStock|PR

by Kristofor Husted

Here's something to impress — or annoy — your friends this New Year's Eve: the science behind the champagne pour.

To preserve the fizz and taste of the wine, you need to preserve the bubbles, a recent study found.

Scientists in France measured the amount of dissolved carbon dioxide – what's inside those trains of tiny bubbles – that was lost when the champagne was poured in different ways and at different temperatures. The bubbles are thought to preserve the beverage's effervescence and taste, according to the study published in the Journal of Agricultural and Food Chemistry.

Read more on NPR.com

Have a Safe & Happy New Year!

Celebrate your New Year's Eve at local restaurants and venues here in Rockwall:

Restaurant AVA
El Cayote Rojo
Restaurants in Downtown Rockwall
Rockwall Restaurants on Lake Ray Hubbard
KE Cellars at The Harbor

Posted Saturday, December 31, 2011 in Arts & Entertainment, Living, Food,

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