Prepare for New Year’s Eve and find out how to pour champagne to make it taste even better.

Keeping in as much CO₂ as possible is key to enjoying your bubbly’s taste and texture.

 

• Chill the bottle

In terms of serving temperature, cooler is better. At higher temperatures more CO₂ gets lost during the pouring process.

• Open it gently

While a big “pop” is showy, it wastes carbonation. Properly opening a bottle should result in no more than a quiet sigh. Make sure to shake the bottle as little as possible to achieve this.

• Keep the glass clean

Any specks of dust or fibre provide a starting point for bubbles to form, and too many of those result in a very short-lived fizzy enjoyment.

• Angle the glass
  

Pour the champagne down the side of an angled glass. This results in less foaming and turbulence which means that less CO₂ is lost.

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• Sparkling Wine, Champagne & Co,
  Klaus Roth,
  ChemViews Mag. 2010.
  DOI: 10.1002/chemv.201000042
  Looking a bit deeper into the glass we discover that there is a great deal of chemistry involved … only chemistry can be this tingling
• New Year’s Eve Chemistry,
  ChemistryViews 2010.
  Be the life and soul of the party with these fun, chemistry-based facts