Tuesday, August 17 2010
A Beer Pour On a Champagne Budget
It's Champagne all the way downFrom the Blindingly Obvious Department at Reims University in France comes the news, published int the Jouranl of Agrucultural and Food Chemistry, that French Scientists Discover the Best Way to Pour Champagne.
According to the article,
The study showed that the best way to maintain the bubbles inside the glass is to tilt the bottle and let the champagne flow of the sides.
It took a team of scientists in Champagne to discover what any beer drinker could tell them instantly?
I'm not sure I'd drink a glass of the Indian Ocean . . .Of course if you don't tilt the glass, the beer foams like crazy, and you lose half the fizz. I pour my sparkling wine and other carbonated beverages gently, into tilted glasses, to conserve carbonation. But when I think of it, every depiction of Champagne service I've ever seen has gone for the straight-up-glass.
Heads-up! Half the fun of good sparkling wine is tickling your nose on the bubbles (the other half is how quickly it goes to your head). If you've always poured up and down, now there's even science to back up the practice of tilting your glass, and I'll drink to that.
| Posted by Captain Obvious AT 4:53PM | 0 Comments |  |
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