Best way to pour champagne? 'Down the side' wins first scientific test

In a study that may settle a long-standing disagreement over the best way to pour a glass of champagne, scientists in France are reporting that pouring bubbly in an angled, down-the-side way is best for preserving its taste and fizz. The study also reports the first scientific evidence confirming the importance of chilling champagne before serving to enhance its taste, the scientists say. Their report appears in ACS' bi-weekly Journal of Agricultural and Food Chemistry.

Read the whole article on Physorg

More from Physorg