‘Angled, down-the-side’ is the best way to pour champagne
August 12th, 2010 - 1:14 pm ICT by ANIWashington, August 11 (ANI): Scientists in France have reported that pouring bubbly in an angled, down-the-side way is best for preserving the taste and fizz of the champagne.
The study also reports the first scientific evidence confirming the importance of chilling champagne before serving to enhance its taste, the scientists say.
Gérard Liger-Belair and colleagues note that tiny bubbles are the essence of fine champagnes and sparkling wines.
Past studies indicate that the bubbles - formed during the release of large amounts of dissolved carbon dioxide gas - help transfer the taste, aroma, and mouth-feel of champagne.
The scientists studied carbon dioxide loss in champagne using two different pouring methods.
One involved pouring champagne straight down the middle of a glass. The other involved pouring champagne down the side of an angled glass.
They 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 showed that cooler champagne temperatures (ideally, 39 degrees Fahrenheit) help reduce carbon dioxide loss.
Their report appears in ACS’ bi-weekly Journal of Agricultural and Food Chemistry. (ANI)
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Tags: acs, aroma, august 11, carbon dioxide gas, champagnes, chilling champagne, colleagues, fahrenheit, journal of agricultural and food chemistry, liger belair, rard, scientists, sparkling wines, temperatures, tiny bubbles
