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The Art of Pouring Champagne

The secret to pouring a perfect glass of bubbly

November 29, 2010

The classic Champagne pouring method dissolves CO2 faster

What's the best way to pour a bottle of bubbly? According to the Journal of Agricultural and Food Chemistry, pour your chilled Champagne like you pour beer to retain the maximum effervescence.

Scientists at the University of Reims tested these findings by measuring the loss of dissolved CO2 during champagne serving. Using two different methods of serving at three Champagne temperatures, they discovered that the ideal way to serve Champagne is to pour at a tilt down the side of the glass. This method of serving preserves the bubbles that are usually dissolved in pouring into a non-angled glass.

Moreover, scientists discovered that serving Champagne at lower temperatures prevents further loss of CO2 while pouring, confirming that Champagne temperature has a direct influence on the loss of carbonation. This finding provides the first analytical proof of correlation between chill and effervescence in the Champagne pouring process.


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