Nobody pours it better
Have you ever asked yourself this question:
“Since dissolved CO2 is known to be of great importance in champagne and sparkling wine tasting, would not it be pertinent to revisit the way champagne should be served?”
No? Well if your Dr Liger-Belair and colleagues you’ve been thinking of nothing else recently. To such an extent that they conducted a series of lab experiments measuring the loss of CO2 gas from champagne as it was poured.
Having nothing better to do with their time, Dr Liber-Belair and his chums compared three champagne temperatures and two different ways of serving. They then measured the loss of CO2 using infrared imagery which showed the gaseous clouds disappearing as the fizz was poured.
Still awake? Then let’s continue. They concluded that the traditional method of serving – pouring the drink vertically so it hit the bottom of the flute – generated a thick head of foam and was less effective in retaining bubbles than the ‘beer pouring method’ where the champagne flowed along an inclined flute wall.
The findings were published in the Journal of Agriculture and Food Chemistry. The scientists are now working towards a mathematical model to describe their findings.
Now I’ve no wish to sound like George Osborne, but if this research was publicly funded then god help us all. Oh hang on, it was conducted by the French. That explains everything.
“i think therefore i am” seems to be the attitude behind this, all berets, stripey shirts and garlic amid philosophical musings on the left bank. the spirit of satre and de beauvoir lives on.personally i prefer drinking too much, throwing up and singing football songs in curry houses whilst berating the waiters but each to their own.