Burst bubbles boost aroma of bubbly

The bubles in bubbly aren’t just there for fun, they have a function:

A team of researchers in Europe has found that Champagne’s bursting bubbles not only tickle the nose, they also create a mist that wafts the aroma to the drinker.

“I love the idea that such a wonderful and subtle mechanism acts right under our nose during Champagne tasting. In a single Champagne glass, there is as much food for the mind as pleasure for your senses,” said researcher Gerard Liger-Belair of the University of Reims Champagne-Ardenne in France.
That’s not the sort of research to be sniffed at.

2 Responses to Burst bubbles boost aroma of bubbly

  1. gravedodger says:

    Havn’t done the bubbles thingy yet but we are regularly checking the riesling, chardonay and pinot noir from our 500 vines and it is taking its toll. There is so much poetry and romantic pleasure in wine and it is well expressed by the researchers quoted in your post HP.


  2. Colin Lucas says:

    Mmmm bubbles!
    It’s my wife’s birthday in a fortnight. Bubbles (of the French kind) will be on the menu!
    Might go back to a fave – Clos du Moulin, for the event.


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