How to Pour Champagne

“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,”

How to pour champagne? Science backs the side of a glass – Technology & science – Tech and gadgets –

I am not sure I agree with their recommendation to serve the bubbly at 39 degrees F. Yes, I will take their word for it that that preserves the bubbles, but it would lock in the flavors. Not that you are going to savor your champagne; you are going to toast with it and slug it down, aren’t you?


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