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The Science Behind the Bubbly
isabotage3 writes "Here is
everything you need to know about champagne in time for New Year's — From how to maximize your bubbles to why bubbles follow certain patterns and then suddenly change to when the time is right to stop studying your bubbly and drink up."
You should have told us an hour ago. :)
Over 10 C (50 F) at midnight in northern Germany, FWIW. Yeah I know, just one data point.
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If you're reading this, you will be drinking champagne with another human being.
I wonder if this has anything to do with the size of the bubbles.
I recall reading somewhere that higher quality champagne has smaller bubbles
[Fuck Beta]
o0t!
Picked up a couple bottles of Veuve Clicquot for $33 each this morning...
No, no, no.
European champagne is only sparkling white wine unless it's from the Champagne area of France. (Though I understand some European sparkling whites have their own special appelations.)
American champagne is champagne wherever it's grown. I don't think American champagne even has to contain alcohol.
There is a fine line between recklessness and courage... -- Paul McCartney
Way to post this 14 minutes after New Year's, you insensitive clod! We British invented Time, you ought to bow to our will!
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The US Senate never signed the Treaty of Versailles after WWI, which contained among other things the legal basis for naming wines. So as long as an American winery puts its location on the label, it can use champagne as a generic for sparkling wine.
I, on the other hand, am trying a sparkling rosé this year just to be different. So there!
that's easy:
->
The science behind the erection
isabotage3 writes
"Here is everything you need to know about champagne in time for New Year's -- From how to maximize your erections to why erections follow certain patterns and then suddenly change, to when the time is right to stop studying your erection and drink up."
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I think it would make an interesting article, indeed.
Happy New Year.
As divers know, if you reduce the pressure, bubbles will form. An easy way to do this in a glass of champagne, or beer for that matter, is to toast with your good (or not so good) friend by touching the top of his glass with the bottom of yours.
The champagne in your glass with be compressed on impact, and no bubbles will form. The glass on the bottom will experience an explosive decompression in the liquid, and instantly foam up with little left to drink to the amusement of the whole party except for the unfortunate one.
This takes very little force if executed correctly: Both glass and liquid are quite stiff. An impact of 10cm/sec will easily cause a g-load of the bottom glass in the range -2g to -4g. This will of course result in negative pressure in the liquid, and bubbles will form instanty. The liquid will soon be back to normal pressure, and many of the bubbles cavitate, causing additional local pressure waves.
Happy New Year
don't cut it off www.mgmbill.org
Arrogant? The British are too good for Arrogance!!
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