What is the best way to serve a Champagne? Experts and sommeliers may have their own advice, but research published this month in the Journal of Agriculture and Food Chemistry says the best way is to do it just as you would a beer: tilt the glass and pour.
In an experiment conducted by Gerard Liger-Belair, a former consultant for Moet et Chandon, measurements for losses of dissolved CO2 (or bubbles, if you prefer) were taken at three different temperatures and for two different pouring styles - "Champagne-like" and "beer-like".
The beer-like method was found in all cases to retain the bubbles better, while for the first time it was also proven that a lower temperature also helps to maintain effervescence.
Speaking to nature.com, oenologist at the University of California, Davis Susan Ebeler said: "CO2 has a strong effect on the sensory experience and flavour of champagne.
She added: "Based on this paper, I probably will pour using the beer-like method now."
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