How to pour the perfect glass of champagne.
If you want a glass of champagne, which preserves as much of the original flavor and as many of its bubbles as possible, then you pour the sweet drink down along the inside of the rim instead of pouring it down the middle of the glass. This is the result of a research done by French researchers after a series of experimental studies to pour 100 ml champagne up in tall, oblong champagne glass. The analysis reveals that it also helps to serve champagne at 4 degrees rather than at 12 or 18 degrees Celsius. - This is the first analytical proof that low temperatures increase a drink's chill and helps to retain bubbles. The researchers believe that low temperatures are best, because both the diffusion of CO2 molecules in the bubbles and liquid viscosity of the champagne - how thick it flows - is influenced by temperature. Cold champagne keeps the bubbles; warmer champagne loses them. The find was confirmed by infrared, thermographic measurements, which clearly shows how the dissolved CO2 escapes up the glass with warm champagne. Professor of chemical physics Gérard Liger-Belair and his colleagues from the Universite de Reims has gradually made a large number of champagne studies. They note that small bubbles in champagne are important because they help to transfer both taste, smell and feel to the mouth and thus affect the whole experience of champagne.
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