To make the most of that champagne toast this New Year’s Eve, pour the bubbly down the side of the glass. According to French scientists, it preserves both its taste and fizz — and the bubbly should be well-chilled.
From a 8/12/2010 Reuters® report, I learned that Gerard Liger-Belair and his University of Reims (France) colleagues set out to see how the act of pouring a glass of bubbly could impact gas levels in champagne…and its quality. They measured the losses of dissolved carbon dioxide gas during champagne serving. The scientists studied carbon dioxide loss in champagne using two different pouring methods. One involved pouring champagne straight down the middle of a glass; the other involved pouring champagne down the side of an angled glass.
Popular belief that bubbles formed during the release of large amounts of dissolved carbon dioxide gas helped transfer the taste, aroma, and mouth-feel of champagne has been burst. The study indicated, “Pouring champagne down the side preserved up to twice as much carbon dioxide in champagne than pouring down the middle, probably because the angled method was gentler.” The study results were published in the Journal of Agricultural and Food Chemistry in August 2010.
The same study also showed that cooler champagne temperatures — ideally, 39 degrees Fahrenheit (3.8 Celsius) — helped reduce carbon dioxide loss. “Low temperatures prolong the drink’s chill and help it to retain its effervescence during the pouring process,” they said.
So tip that glass when you pour, and once again before you drink , to toast a sensational 2011.