Wednesday, December 29, 2010

And the Champagne Poured

Just in time for New Year's Eve, a study may settle that long-standing disagreement over the best way to pour a glass of champagne. Scientists in France report that pouring champagne in an angled, down-the-side way is the best way to preserve its taste and fizz.

I searched the Library’s ejournal finder to see if we had the study full-text, but we don’t, but you can read the abstract from the Journal of Agricultural and Food Chemistry.

The tiny bubbles that are the essence of fine champagnes are formed during the release of large amounts of dissolved carbon dioxide gas. When making champagne, grapes are fermented into wines and then bottled. Then a second fermentation is induced in the bottle, which produces carbon dioxide that carbonates the wine.

The French scientists found that pouring champagne down the side preserved up to twice as much carbon dioxide in champagne than pouring down the middle — probably because the angled method was gentler. They also confirmed that chilling champagne to a cooler temperature (39 degrees) helps reduce carbon dioxide loss and preserves the taste.

More champagne information at the Library:

The French Women Don't Get Fat Cookbook has a chapter titled “Once in a While a Little Champagne”.

The Everyday Guide to Wine
, a Teaching Company dvd.

The Finest Wines of Champagne, published by the University of California Press.

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