Scientists Find a Better Way To Pour Champagne

BuzzSkyline writes "It's better to pour Champagne the way a good bartender draws a beer, by running it down the inside surface of the glass. The revelation, which appears in July 2010 issue of the Journal of Agricultural and Food Chemistry, flies in the face of age-old French traditions, which require the bubbly to be poured in a stream that free-falls straight down the center of a champagne flute. By using infrared thermography to image the carbon dioxide that escapes over the rim of a Champagne glass for various style pours, the researchers proved that the gentler, beer-like technique allows the wine to retain more of the dissolved gas that is critical to the whole Champagne experience."

Comments

Wow, I got that one right ...

[gstoddart]

Not being aware of the Fancy French technique, I've always poured Champagne like this (ok, "sparkling wine" since "real champagne" is too spendy). Precisely because it doesn't froth up like mad, just like pouring beer.

This just in .. poncy table-side service is more about flash than substance. Who knew?

Of course, this brings up the debate of which is the correct champagne glass -- the flute, or the wide/shallow one? It seems to have changed over the last several decades -- at least, in movies and the like.