Scientists have discovered a new technique for pouring champagne.
There is great debate regarding the proper manner in which to pour champagne to ensure premium taste. It is the bubbles within a glass of champagne that provides the taste and aromas. These bubbles are formed by the release of carbon dioxide (CO2). Research has been undertaken by "ScienceDaily" to investigate the best manner of pouring champagne to retain the release of CO2 within the glass. Despite the prior belief that pouring straight into a level glass achieves this effect, research in "ScienceDaily" has found that pouring champagne into a tilted glass creates a better-tasting champagne.
Instructions
1. Ensure the bottle of champagne is suitably chilled before use. This should ideally be done with the use of an ice bucket, however a freezer will suffice. The champagne should be chilled to 39 degrees Fahrenheit before pouring, according to "ScienceDaily."
2. Remove the foil and other material at the top of the champagne bottle. Slowly remove the cork by turning the bottle while keeping the cork in place. The removal of the cork from the bottle should not make a sound.
3. Use tulip-shaped glasses with a long stem and wide base as champagne glasses.
4. Hold the bottle with your thumb in the hole at the base. The rest of your fingers should support the bottle from underneath.
5. Pour the champagne into the glass so the flow of liquid lands in the concave middle of the glass. Ensure the champagne flows smoothly to the bottom of the glass.
Tags: pouring champagne, champagne into, that pouring, within glass