I know that many of my twitter and blog followers like to drink the odd drink so I thought I would share this scientific paper on how to pour the perfect glass.
J. Agric. Food Chem., 2010, 58, 8768–8775
I should firstly say that my favourite bit of the paper was the acknowledgement:
“We thank Champagne Pommery for regularly supplying us with various champagne samples” – It is not often that a champagne supplier gets an honourable mention. I do think it is time I thought about a postdoc in France…?
There are apparently two ways of pouring champagne:
Champagne-like way of serving: champagne is poured vertically and results in foaming
Beer-like way of serving: champagne is poured with the glass at an angle, causing less foaming
Various techniques, including measuring the carbon dioxide content at a range of temperatures and IR thermography, were used to determine the best method for pouring Champagne. Read the paper to see lots of pretty pictures.
Unsurprisingly, the paper concludes that the method for Champagne pouring should be revisited and the beer-like pouring approach should be adopted. I can’t see the Champagne snobs adhering to this, even with scientific evidence against them!
So next time you pour a glass of fizz, think of the chemistry going on inside the glass.