Champagne should be poured at an angle, French scientists report

SmashMouth · 08-14-2010, 03:36 PM

French scientists say they have settled a question that has long divided Champagne lovers: How best to pour the bubbly?

Jacques Brinon, The Associated Press
Champagne is being poured 'the beer-like way,' achieved by tilting the glass and gently sliding the Champagne down its inside wall into the flute, to illustrate a theory by French scientists from Reims University: that pouring bubbly on a slant preserves more of the tiny gas bubbles that improve the drink's flavor and aroma.
At an angle, not straight down.
The scientists at the University of Reims say pouring bubbly at a slant, as you would a beer, preserves more of the tiny gas bubbles that improve the drink's flavor and aromas.
The study — "On the Losses of Dissolved CO2 During Champagne Serving" — appears this week in the Journal of Agricultural and Food Chemistry, a U.S. publication.
The researchers say they looked at two ways of pouring Champagne: the "traditional" method, with the liquid poured vertically to hit the bottom of the Champagne flute; and the "beer-like way," executed by tilting the glass and gently sliding in the Champagne.
They say the study matters not just to Champagne drinkers but to glassmakers. They note that the industry is researching a "new generation" of Champagne glasses specially designed to control the release of carbon dioxide, the gas that gives the drink its sparkle.

Read the rest at Vive La France!

08-14-2010, 03:36 PM	#1
SmashMouth I donated, did you? Join Date: Sep 2007 Location: Mandeville, LA Posts: 38,550 Blog Entries: 29	Champagne should be poured at an angle, French scientists report French scientists say they have settled a question that has long divided Champagne lovers: How best to pour the bubbly? Jacques Brinon, The Associated Press Champagne is being poured 'the beer-like way,' achieved by tilting the glass and gently sliding the Champagne down its inside wall into the flute, to illustrate a theory by French scientists from Reims University: that pouring bubbly on a slant preserves more of the tiny gas bubbles that improve the drink's flavor and aroma. At an angle, not straight down. The scientists at the University of Reims say pouring bubbly at a slant, as you would a beer, preserves more of the tiny gas bubbles that improve the drink's flavor and aromas. The study — "On the Losses of Dissolved CO2 During Champagne Serving" — appears this week in the Journal of Agricultural and Food Chemistry, a U.S. publication. The researchers say they looked at two ways of pouring Champagne: the "traditional" method, with the liquid poured vertically to hit the bottom of the Champagne flute; and the "beer-like way," executed by tilting the glass and gently sliding in the Champagne. They say the study matters not just to Champagne drinkers but to glassmakers. They note that the industry is researching a "new generation" of Champagne glasses specially designed to control the release of carbon dioxide, the gas that gives the drink its sparkle. Read the rest at Vive La France!