So you've managed to uncork that bottle of New Year's champagne without injuring your guests, losing the fizz, or spilling it all over the floor. But your job isn't over yet.
According to a study released by the American Chemical Society, how you pour that bottle of bubbly may be as important as what you're pouring. French chemists at the Universite´de Reims found that pouring champagne or sparkling wine at an angle, so that it hits the side of the glass, is the most effective pouring technique for maintaining the taste, aroma, and those essential bubbles.
The scientists tested two methods for serving champagne to determine which would preserve the highest level of carbon dioxide, the compound that creates the beverage's signature bubbles. When the researchers decanted in the more traditional manner, straight down the middle of the flute, a large head developed, which then quickly collapsed, taking flavor and fizz with it. They found that using the angled method (similar to the way beer is often poured) was "less turbulent" for the bubbly, therein preserving twice as much carbon dioxide as the standard pour.
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The study also found that chilling champagne—ideally to 39° F—is essential to maintaining high carbon dioxide levels. Check out images of each of the pouring methods here.
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