How to pour champagne correctly  AUG 20 2010

To keep your bubbly bubbly, serve it cold and pour it like a beer into a tilted glass.

The beer-like way of serving champagne was found to impact its concentration of dissolved CO2 significantly less. Moreover, the higher the champagne temperature is, the higher its loss of dissolved CO2 during the pouring process, which finally constitutes the first analytical proof that low temperatures prolong the drink's chill and helps it to retain its effervescence during the pouring process.

If you are filming a Girls Gone Wild video or are in the late stages of a wedding reception, pouring champagne directly into a person's mouth is also an effective bubble-preservation technique. (via @matthiasrascher)

Read more posts on kottke.org about:
champagne   food   how to   science

this is kottke.org

   Front page
   About + contact
   Site archives

You can follow kottke.org on Twitter, Facebook, Tumblr, Feedly, or RSS.

Ad from The Deck

We Work Remotely

 

Enginehosting

Hosting provided EngineHosting