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For Champagne Bubbles, Smaller Is Better
Roland Piquepaille writes "During this holiday season you don't need a special occasion to drink champagne. You can do it everyday, providing you use moderation and common sense. But did you know that champagne taste better when it has tiny bubbles? This is the result of a very serious study published by the American Chemical Society (ACS) and more recently found by the Discovery Channel. And why do you think champagne taste better when carrying smaller bubbles? The answer is pretty obvious. More bubbles are releasing the champagne's flavor and aroma into your mouth. This summary gives you more details. In the mean time, let's all drink champagne!"
And here I thought taste was subjective...
Ermm yeah... my champagne stock is running a little low, you wouldn't mind sending me a crate would you ?
I'll take some everclear and get wasted long before you
It's only Champagne if it's bottled in Champagne, France. Otherwise, it's sparkling wine.
If only there were a way to measure the bubble size before you spend the money on the champagne.
"Other bands play, but Manowar KILLS"
They get you drunk faster.
People say I'm crazy, I got diamonds on the soles of my shoes...
... smaller is better.
This is quite possibly the only instance I can think of where this is true.
Cheers. =)
Shouldn't it be called freedom-champagne?;) *g* (take it easy, im joking)
I like free beer better... ;)
---
Programming is like sex... Make one mistake and support it the rest of your life.
C'mon now, the important thing is how quickly it raises your blood alcohol content to an acceptable level. And I'm pretty sure that more bubbles means more gas which means faster gas exchange to the blood.
Of course after the third glass it all tastes pretty good anyway.
You know, the things you can learn from Rob Lowe in Wayne's World are truly astounding. Now I'm off to learn cantonese.
"Other bands play, but Manowar KILLS"
Probably because it's a proper name, not just a word?
Wine = a word.
Champagne = a proper name. (i.e. "California roll")
Scientists say champagne taste is all in the bubbles Ah hell, here's a whole pile of Google links Cheers!
One line blog. I hear that they're called Twitters now.
Well now, it's about time alcohol technology gets it's due here!
Maybe we need a section for martini recipes.... the original open-source?
How about the pros and cons of RFID tags on Bordeaux bottles?
"warez" for basement absinthe makers?
The revolution will NOT be televised.
As in: posting on or before December 31st would have been more appropriate.
You're new aren't you
For starters, does "Balogna" sound like a German name to you?
And you spelled it wrong.
May I venture a guess and say you're American?
Cool!
If you buy from a good wine shop they should know. Not only do small bubbles enhance the tastes, they result in a creamy (rather than fizzy) texture which is most welcomed by the back of my throat as well as the taste buds, the stomach and the mind.
If you want fizzy wine to be 'a bit different' to get drunk on choose any cheap plonk (Cava fits the bill well and is also tasty), if you want a decent champagne you can get this for ~USD35 at a specialist wine shop or specialist (staffed by those who are passionate about wince, rather than in-between semesters or on remand) wine section of a shopping mall. Non-champagne sparkling wines are also improving in quality (And sometimes are excellent), but don't expect anything too cheap, if it is cheap it'll get you drunk but won't be the amazing experience good champagne can be.
Don't follow the big names either. For example Bollinger only starts getting good well past USD70/bottle, a lower priced bottle can be just as good at much less cost.
karma karma karma karma karma chameleon, you come and go, you come and go.
Measure the weight of your wallet before and after? Price tends to correlate with taste (and thus size of bubbles)
;)
Fortunately there are plenty of cheap alternatives to the over-priced (but excellent) authentic stuff. I like the Hungarian Torley (dry, of course). Almost as good as the low-end 20-25 euro champagnes for a fraction of the price.
Would be nice to have a really good excuse for buying a bottle of Dom Perignon, though
Yes - this is over 20 years old. No doubt next we'll be hearing that oak makes some red wines taste better.
Talk about scraping the bottom of the old wine barrel looking for a story eh?
Does that mean we should be putting larger bubbles into beer so that we don't taste as much of it while we get hammered?
you'll also feel like you feel like you got hit by a bus the next morning. Everclear isn't refined that much so it's got a shitload of impurities. Give me a good bottle of at least 16 year old whiskey. Screws you up pretty good, tastes great (whole lot better than everclear) and it treats you right in the morning.
I don't want more bubbles releasing the aroma of fermented apple cores. I have to pretend not to smell or taste anything to drink that crap anyways.
Parent contains a goatche.ez link!
My guess is a lot of the people who boycotted it only drank it because it was the "right" choice in the first place. Just like most of the people calling them "surrender monkeys" didn't know they lost half a million men in 1916 by NOT surrendering to a sustained German attack at Verdun, more than we've ever lost in all battles including the Civil War. Or that without the help of the Marquis de Lafayette, the French navy and army we'd probably still be singing "God Save The Queen".
Or, while we're at it, that "French" toast was invented by a Mr. French of Albany NY.
Humans. Pfffftt.
The revolution will NOT be televised.
...providing you use moderation...
I moderate this bubble as being overrated.
(Much like this post)
No Norm, those are your safety glasses; I'll wear my own thanks...
does this hold true for beer?
Don Ho has been telling us this for years.
Does this have anything common with carbonated mineral water?
Yeah, the greater number of bubbles, the better. But that's really because of the increased surface area. If you have smaller bubbles, you're going to end up with more area per unit volume, which will allow for greater diffusion of flavor components, etc. (rate of diffusion is, of course, related to surface area)
Incidentally, I didn't read the article at all. Maybe it focused on this aspect... Just thought I'd add my uninformed (?) pennies...
This story brought to you by the Champagne Advisory Council.
The sediment that is produced after the sugar and yeast have made these little bubble is removed by freezing the neck of the bottle whilst it's upside down and then removing the plug of 'goo'.
That's why Champagne bottles have that large foil top - historically, it was used to cover up the fact that you were being short-changed. Now that we have standards and things, these days, they fill the gap with a similar blend before it's corked.
Who knows why they didn't do that before...
Unfortunately, if there's no American sports team there they effectively don't exist for most Americans. Guys anyway. All those countries trying to get into NATO and the EU have it all wrong, they should be trying to get into the NFL. Might even work for the Palestinians.
The revolution will NOT be televised.
The mysterious significant other is nothing more than $SIG{OTHER}
And these days, Champagne is for people who want to look exclusive and upper class, when truth be told, actually they're tosspots ;) Red wine or real ale anyday...
I'm not sure if you're trolling or what but here goes. Champagne is somewhat unique in that it is a fantastic accompanyment to almost any type of food. It goes well with appetizers, the main course, or dessert. You can have it with dinner, at a party, or even for breakfast. There really isn't any other kind of wine that is as versitile as champagne. You mention red wine in your post. There are great reds, to be sure, but if you are going to be eating a delicate whitefish, you would probably not want to be serving a Cabernet Sauvignon with that since the wine will easily overpower the food. In fact just the other day I caught From Russia With Love and Bond realizes that the chap who is dining with him is not an agent but is an assassin instead because he's inexperienced enough to order a red Chianti with fish. That pairing just doesn't go very well. You want to select a beverage that will enhance and compliment the food, not overpower it.
Champagne is well suited for this purpose because of the bubbles. The 'fizz', if you want to call it that, help cleanse the palatte between mouthfuls so that you can get the full taste sensation from the 20th bite as you did with the 1st. You can also achieve this effect by using a toothbrush during a meal and cleansing your tongue that way (try it when you're alone some time!) but that looks rather silly. I'm not at all surprised that smaller bubbles are better (in fact, I thought that was common knowledge) because smaller bubbles means you can get more contact surface area (more bubbles) on the tongue and that should increase the cleansing effect.
Of course, there are different types of champagne (differing levels of sweetness) but for the most part you really can't go wrong with champagne. It goes with everything. Something that most certainly cannot be said of red wine or ale.
GMD
watch this
It's been known since the Dom popped his first couple of corks.
Anyway, be sure to always drink from leaded crystal, which has the right sort of pore structure to support continuous beads of tiny bubbles (given a good wine sample - Korbel ain't never gonna taste good).
There exists no way of exchanging information without making judgments. --Bene Gesserit Axiom
and mixed with Kool-Aid.
High school dayz all over again.
Remember one of the most power full firm in the "luxe" world, that try to sell a parfum withe the name "champagne" ... If i do remember well the name of the firm was starting with C ;-) ... everybody got it now ?)
;-) But of course, the new name was not so famous agains the world.
;-)
(two is somehow better, and they are known to like the number 5
The Champagne AOC group courted the firm, and they were enforced to rename the parfum from "Champagne" to "C."
By the way i am quite surprised to see that Champagne is not yet a PGI/IGP ! Maybe they do not need this as the champagne syndicate is quite powerfull (money in mind) and can enforce anybody worldwide not to use their name to seel goodies
Some countries, e.g. Germany, still have laws prohibiting the use of the term champagne (same thing applies to "cognac", cf. Article 275 of the Treaty of Versailles).
Nowadays, that's hardly more than a weird relict though - think about it: it's not really Kleenex unless its made by Kimberly-Clark. If it's generic it's a just facial tissue product. Same thing...
I've travelled a bit in Spain, but I don't speak Spanish (I make do with French, more effective than English), so I'm not really sure what Spaniards really call their cava. I've ordered "cava sorbet" and bottles of cava from menus, but I've never seen or heard "champn" (or similar) as far as I can remember.
People say I'm crazy, I got diamonds on the soles of my shoes...
But, and maybe this was in a different Bond, I thought it went something like:
Bond: I would have picked a 1959 Chianti.
Waiter: I'm afraid our cellar is rather understocked at the moment.
Bond: This is a 1959 Chianti.
karma karma karma karma karma chameleon, you come and go, you come and go.
So "impurities" cause a hang over? Care to expand on that?
Is balogna only balogna when it is packaged in Balogna, Germany, otherwise it is just ordinary meat?
If it's not German, then it's what we call phony baloney.
(Thank you, thank you. Tip your waitresses, I'll be here all night...)
Carthago delenda est!
The place the product is produced being part of the name is a traditional thing.
This is like trademarks we have today.
Kleenex is a trademark, only Kimberly Clark can call their product Kleenex.
Only Champagne produced sparkling white wine should be called Champagne.
Coke and cola, Skidoo and snowmobile, liquid paper and correction fluid, Post it Notes and whatever they actually are the list goes on.
It isn't like it is some huge leap of logic, just because the name of something has become so common that people may not even know the name of the real product.
And yes you can call your motor oil champagne, it likely isn't in the beverage category.
I don't take advice from a dude who uses "creamy texture" and "welcomed by the back of my throat" in the same sentence.
Bad boys rape our young girls but Violet gives willingly.
Every french person knows that before puberty! What to discover next, "ice cube is a red bordeaux is a bad idea" ? or "people who put fizzy water in their chablis should be shot" ?
Actually its not because it is white and sparkling, its more because it is acidic and not overtly fruity that it goes with many foods. A dry Riesling will also go with any food that Champagne goes with, as will some other wines. Some red wines do go well with fish but you have to pick carefully. And ales go well with food but again you have to pick and choose a bit. Though something like Adnams goes with a lot of different foods too.
> a lower priced bottle can be ... much less cost.
:)
I hate it when the higher priced ones are at much less cost. That confuses me
My other car is first.
Truly, a very fine champagne style wine is produced by the Summerhill Estate Winery in Kelowna, British Columbia. Their secret is to age the wine under a carefully constructed pyramid so that "all the atoms spin the same direction".
"The site was carefully chosen. First a check of interfering energies was exhausted (i.e. underground streams, electric current exposure, gas line interference, etc.). Then the earth under the pyramid was compacted to 100%. Then a surveyor lined up the square base to coincide with exact True North as it is here in Kelowna. The area was then checked by an astronomer who lines up the foundation to the North Star precisely. It is interesting to note that much excitement took place when we aligned the site because the astronomer's news that almost to the day, 1997 was "the year of the Great Pyramid"."
"The pyramid effectiveness may also be explained using Einstein's concept of Tachyons and Tardyons. Tachyons are particles of invisible energy that move faster than the speed of light (that means it is faster than 186,282 miles per second). Tardyons behave in the opposite way, moving below or at the speed of light. This brings about the theory of negative space-time. [Negative space-time is 180 degrees from positive space-time. In positive space-time living organisms change from life to deterioration. In negative space-time, life moves from deterioration to rejuvenation. It is said that the pyramid serves as the interface between positive and negative space-time."
Scoff if you wish, but they make some very, very fine wine.
Three Squirrels
.. if little bubbles will my my everclear taste any better...
Slashdot is proof that Sturgeon's Law applies to mankind.
Things like methanol (http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd =Retrieve&db=PubMed&list_uids=3588516&dopt=Abstrac t) and fusel oil (a heavier alchohol) are supposed to aggravate hangovers. They're toxic. Of course so is ethanol, but the effects may be different.
Methanol, by the way, becomes toxic when metabolized by alcohol dehydrogenase. A perfectly valid first aid measure for methanol ingestion is to feed the victim vodka. The ethanol keeps the enzyme busy until the methanol can be excreted unchanged. This *may* be why "hair of the dog" helps, though it could jus be general numbing.
Hangovers seem to be a blend of several problems including dehydration.
I guess we wont be seeing you on Queer Eye for a Sraight Guy any time soon.
The taste was incredible. I always thought that French champagne had to be an overblown snob legend. It isn't. It really transports you taste wise. I had it with celebratory popcorn being a peasant n' all.
Harpo Tunnel Syndrome--my wrist feels funny.
Taste is subjective. Not only in champagne but in life.
For example, what do you call a blog whore who constantly promotes his own site with the deceptive phrase and link "This summary gives you more details"?
Since when does a summary give more details than the original article?
Simply say you've provided a link to your blog and be done with it. Or is the real problem that fewer people clickthrough when you inform them the link is to your blog?
How do champagne bubbles have anything to do with "How new technologies are modifying our way of life"? Answer: It doesn't. It's just another cheap way to drive traffic to his site.
From the many comments I've seen since Piquepaille has been posting here, I'm not alone in thinking that the deceptive way he writes his posts is in bad taste.
can you imagine the spam header: Decrease the size of your b_ubb_les fjgs kjlgh
Gee, are you not allowed to respond to an idiot? or is that the redundant part?
The revolution will NOT be televised.
a six-buck bottle of ballatore is fine for me. usually i mix it with orange juice (mimosa) or peach nectar (bellini) anyway.
pr0n - keeping monitor glass spotless since 1981.
... well at least for every people living in Champagne.
No need to make a publication of the ACS in order to discover that thing just ask people from Champagne.
If it interests you, we, people who lived or have passed some time in Champagne, all know that. Next big thing to learn about Champagne ?
All those stuff are based on people-experience and on serious studies. The University of Reims (URCA) makes a lot of very serious studies on the stuff. When I studied there some of my friends passed their master thesis on the topic of Champagne Wine. Let's imagine courses where your job is to taste champagne :-)
Sparkling wine from other place that Champagne is not champagne, not because of stupid copyright, trademark, or patent law, but because of the quality and nature of the ground, of the undeground cellars, and the way (as in algorithm) it is made.
-- Bruno
As many wine enthusiast already know, most of the appreciation of a wine/champagne comes from its aroma/smell rather than its "taste" per se.
...
Biologically speaking, although our sense of smell pales in comparison to many other mammals, our olfactory capability (in our nose) is still superior to our "tasting" capability (taste buds on our tongue).
This is the main reason why some wine drinkers swirl/gurgle their wine in their mouth when tasting. The swirl/gurgle allows the aroma to develop in the mouth cavity (leading eventually to our nose). So, yes, there is a "scientific" rationale for that otherwise boorish behavior
This story reminds me of an article I saw here. Looks like story has a link to the C&EN article and the original article that appeared in the Journal of Agricultural and Food Chemistry.
Still no cure for cancer.
/bin/fortune | slashdotsig.sh
This gets posted 2 full DAYS after New Years, and 36 hours before the first Monday morning of 2004.
THANKS for the timely advice! I'll keep that piece of useless information firmly stored in my head for another 360-ish!!
Really? I would not have thought that. I might have thought, "It has something to do with the bubbles" but not "It's because more bubbles are releasing the flavor and aroma in my mouth". Is it always necessary to make commentary when submitting a story? Are not the details by themselves enough? Not even good commentary mind you, just mindless babble.
http://www.rootstrikers.org/
Not that that is a bad thing..but...I can't stop laughing. I'm gonna build a fucking pyramid over my bed so my sperm align in the best arrangement for effective fertilization...weeee....
Blar.
I`m always amazed at the way people talk about alcoholic drinks as if they have any importance whatsoever.
When I was young I used to watch adults drinking and expected that one day I would follow in their footsteps - I thought that`s what happened as you grew up. I`m now middle aged and although I have tried I find the taste of alcoholic drinks revolting (for want of another word). In many other respects my palette would seem to be the same as any other adult - in fact I even like the smell of beer, shame about the awful taste. Why is it that alcoholic drinks taste dreadful to me (with an apparently average palette) but the majority of the population seem to regard them as the second coming ?
That's something known for all people of "champagne" like producing areas. (I'm from Catalonia).1 15103-114605/1IndexJustifiobjectius.pdf
One more thing to see the quality of a "cava" (as we call it here) is that the bubbles had to be going up in a straight line and draw a "crown" once on the top (We have a word for it "coronar")
That has been studied from years in all enology departments of our universities.
If they only search a little on google they could find some papers on the subject(In a minute I found: http://www.tdx.cesca.es/TESIS_URV/AVAILABLE/TDX-0
for example. It's in catalan, suppose that's the problem. And I suppose a lot of like this in French will be around there also.
In a more clear manner, he is saying unless you want to blow the price of a new Pentium on a bottle of sparkling wine, avoide the prestige name houses. They have some cheaper stuff, but it is not nearly as good. The less well known houses, are more likely to give you a much better bottle for the same price as the value bottles from a well known house, and that's very good advice.
Degaussing scares the bad magnetism out of the monitor and fills it with good karma.
NOTHING will make champagne taste acceptable.
searches
Breakfast... It's 2:30pm and I haven't had breakfast yet, writing code while the kids demolish the house.... Champagne sounds like a great idea right now!
From my saltwater aquarium days, I noticed that bubble size is related to higher salinity; which is also related to water density. I imagine these also affect surface tension too.
- High Tech workers, please say NO to Union Carpenters, their Union sees fit to control our compensation.
Size really does matter.
Pelé!
I thought the addition of sugar was always necessary to provide fuel for the secondary fermentation?
'fizz' help cleanse the palatte between mouthfuls so that you can get the full taste sensation from the 20th bite as you did with the 1st.
And if you still any left in the bottle after that 20th gulp, HERE'S how you make those bubblies last long enough to cleanse the palatte the next morning between bites of quiche:
"Set a silver spoon, stem side down, into an open bottle of champagne. This should keep the sparkle alive for a day or two in your refrigerator"
Not sure of the chemistry, but I do know that about four glasses of champagne can make me feel worse the next day than an entire bottle of sake. While not hangover free, I've found nothing I like to drink that has as mild of an after-effect.
"Gold still represents the ultimate form of payment in the world." - Alan Greenspan, 1999
..the sweet smell of an organically grown sativa.
/. all day, the uplifting pleasant and energizing buzz of a fine Haze is really a welcome change.
go to http://www.emeryseeds.com (sure he is an egomaniac who makes Steinbrenner look like a buddhist monk but hes got great choice)
and you will see that cannabis connaiseurs are just as anal as boozers.
After years of buying commercial indicas that would leave you couchlocked like you werer reading
After years of playing hockey, soccer and rugby and drinking myself into a coma with the lads, bud helps to unwind without having to worry about hangovers. (we all also dont have urine fetishists here!)
gert
All of these have supposedly are possible.
You're welcome...
Oh, and I positively adore my T23, although Win2K sucks. One of these days I'll get off my ass and get Linux of one flavor or another installed on it.
I live in a wine producer region close to an Chandom Winery. They import the famous Don Perignon champagne and sell for US500 a bottle. In a visit I asked to the him proved and if it really worth that, and they said that was "almost the same thing" the other who costs U$10... :)
It's the price of the "grife"
I don't take advice from a dude who uses "creamy texture" and "welcomed by the back of my throat" in the same sentence.
I take it you're not a fan of "Queer Eye for the Straight Guy," then.
I only read the discovery article, but the science seems a bit weak to me.
From what I gather, they took a number of sparkling wines that were rated of different qualities and then tried to determine the difference. Given this methodology, its not at all surprising that they found that the size of the bubbles was the differentiator since I was under the impression it was already well known that smaller bubbles was better.
If the wine tasting community already believed that smaller bubbles were better and that influenced their ranking, then it shouldn't be too surprising that the study turned up a correlation.
Perhaps I'm not giving the study enough credit -- because Discovery doesn't go into that level of detail... but I hope that they used some sort of blind taste test w/ people other than trained wine tasters to establish the ranking system for the different champagnes that they tested...
Evolution: love it or leave it
An EMT friend of mine (not a doctor, but still) informed me that a hangover is caused mostly by dehydration, as you mentioned, and vitamin deficiency. Alcohol dehydrates you and with that also saps out all the water soluble vitamins. He said a surefire cure for a hangover is 2 ibuprofin, like 5 multivitamins and at least 2 summerfest cups(su of mesurment for milwaukee) of water. Its worked for me pretty well, got pretty trashed wed night, took vitamins before bed and felt pretty good in the morning (well, i didn't get up till late afternoon). Also as you mentioned, impurities are also a factor, cheap liquor is a guaranteed hangover. Spring a couple of extra bucks for Kettle 1 instead of some cheap vodka and your head will thank you in the morning.
"Sic Semper Tyrannosaurus Rex."
1. Buy wine two seasons before the winter, and prime them your self, add sugar and yeast to produce small bubbles
2. Sell them in the holidays
3. Profit!
There is no sanctuary. There is no sanctuary. SHUT UP! There is no shut up. There is no shut up.
to be precise, it's not just the size of the bubbles (they're called perlage, after the French word for "pearl"), but their number and shape to account for the overall quality.
In Italy (my own country), sparkling wine is called spumante (Asti is just a brand, named after a city in the northweastern side, although very popular).
Sparkling wines are classified by the vinification method. here is a sample. I am all but knowledgeable about white/sparkling wines, but I believe a broader nomenclature exists.
and see what they call 15 litres of wine... props for a good Matrix pun.
13-4=54/6
... on the other hand, is an English invention.
Bill Stewart
New Fast-Compression-only CPR http://preview.tinyurl.com/dy575ks
Seems you have no problem with it either ;)
sxe, you insensitive clod!
He was probably trying to cheer you up.
Dude! The party's over. Go home!
(or more specifically, after new year's day), I don't even want to think about Champagne, you insensitive clod!
So now we go to the store and count the bubbles? Or the size of them? With tiny meters? And don't we have to open the champagne before we get bubbles?
Oh well, if I get to a restaurant and get a glass with big bubbles I will send it back. Waiter, could I get another glass? The bubbles are too big.
Sheesh.
The idea, of course, is to put the making of a fermented beverage under the microscope of science, but I see by the above posts that the discussion has degenerated into another US vs. Euro pissing match. Hmph.
I'd have a personalized plate on my car, but "toxic bachelor" won't fit into 7 letters.
So, I can't add anything to the discussion.
Personally, I'm of the opinion that champagne tastes like carbonated gasoline and goes best with the drain, but your milage may vary.
Neat ! Now, *where* is that ultrassound transducer... ?
Wait ! Has anyone ever tried to sonoluminesce champagne ? Or "sparkling wine" ? Or say "sonoluminesce" after having a few glasses ? Which brand will give the best effect ?
Damn! The tesla's out on loan again!
Is automatic, when they succeed in associating, as rational, sentient humanoids.
...and you didn't even say 'thanks'
:(
jeez, what an ingrateful clod...
Oddly enough the one red wine that goes consistently well with most fish is Pinot Noir which is also the principle grape in champagne, at least in most cuvee. The grape works with fish because the acids tend not to be as astringent. I suspect the same acidity without astringency helps give champagne it's crispness. As for Riesling, I think any riesling, dry or not, goes pretty well with most fish, though it has to be a good Riesling with a nice acidic core. But something like a Loosens's MSR Spatlese goes pretty well even with swordfish or salmon. On the other hand you can go wrong pairing white wine and fish too. Chardonnay tends to taste like stainless steel when drunk with salmon. A Loire style Sauv. blanc is generally safe, but not exactly fitting for something like Sole. Champagne goes with most foods safely, but I can't imagine enjoying it with a good steak, roast etc. Then again it would probably be finished before the main course, so would it matter?
Stephanie says / she wants to know / why she's given half her life to / people she hates now.
... the Champagne winegrowers association just defended their name, not a f**cking process patent. Would you allow anyone stealing your name?
I bet Linus would have done the same if MS (or anyone else) used the Linux name for one of their own product without any respect to the GPL.
What about a 100% Champagne compatible label?
Best regards and
Meilleurs voeux!
Poulpy.
The true name for a Champagne without any sugar addition is "sans dosage" which could barely be translated as "whithout
"without any additives". Regards, Poulpy.
I do not think anyone on slashdot (especially someone who has debugged badly written code) should encouraged. Medical science has shown (for all common sense purposes), that alcohol shrinks the brain reducing cognitive abilities and motor functions. This (again for all common sense purposes) is an undesirable thing. Here is some info about the recent Johns Hopkins study:
0 73 0,00.html
http://www.timesonline.co.uk/article/0,,8122-92
Me, I haven't had a drink in 3 weeks. Still drinking lots of coffee though! Eventually I will switch to water and roasted grain beverages.
*CHEERS* [Raising my sparkling non-alcholic apple
cider]
... I just got an amazing deal on real good Champagne (I live near Champagne, France) at 5.6 (euro) a bottle. IANAT (tastewine-r) but still can pretend having some taste ;)
OF course...
<Don Ho>
Tiny bubbles
In the Wine
Make me feel happy
Make me feel fine...
</Don Ho>
When I was 19 I spilled some everclear on the countertop at the apartment. I cleaned it up within 5 minutes- but it had already eaten through about a millimeter of the surface.
Scary stuff to be drinking strait (I have, but rarely after that).
Never trust an atom. They make up everything.
my mileage varies, but not by much. i think it tastes like carbonated and diluted vomit ;)
Champagne does not mix well with Nachos... (i.e., corn tortilla chips slathered with queso blanco or cheddar, maybe "spicy" beef and frijoles refritos or frijoles negros, some jalapenos, and stuck under the broiler for about 30 seconds or so to melt the cheese).
I would hate to see what happens to the stomach that has Champagne and Cheez-Whiz in it at the same time...
Actually, champagne gets you drunk faster than other types of booze! No, really. It contains ethyl pyrocarbinate, which enters the bloodstream faster than ordinary ethanol.
That's what the French call cheap champagne with big bubbles. The ACS may have published "their" results, but the French have know for years about tiny bubbles.
It is cowardly, and a betrayal of whatever it means to be a Jew, to act as a white man
-James Baldwin
The advice I was given by the med school older brother of a friend in college was that the major problem with hangovers is the dehydration, for which he suggested two simple remedies:
Another commenter suggested taking vitamins, which doesn't sound like a bad idea, but I've used the simple bread & water trick to help many people avoid waking up with a nasty headache after they drank too much, and for most of them it worked pretty well.
DO NOT LEAVE IT IS NOT REAL
For a second it seemedlike you knew what you were talking about....
IANAL but write like a drunk one.
All that would be well and good if the US was not permitting the hijacking of names like Basmati or Roiboss.
All your quasi logical apology sounds hollow when you learn what US companies have tried to make of names like these.
IANAL but write like a drunk one.
Nowadays you can buy some decent champagne at very reasonable prices, it has stopped to be the preserve of the upper rich.
IANAL but write like a drunk one.
I mean, really. Here's something that has it's value in a long history of high manufacturing standards and basic quality. Likewise, it would be ridiculous to allow imitators to simply label their products 'Scotch' regardless of their country of origin.
:p
As far as I know, this is enforced internationally by... I'm not sure what. Intimidation? However, it works - you can tip back your glass of Balvenie assured that it does indeed contain snow from the mountains of Scotland.
I actually think that's a good thing. Huh, fancy that