Champagne Is Best To Consume In A High Glass
Scientists have found that champagne tastes different depending on the glass in which it is drunk. They have determined that a tall narrow glass is best for this sparkling drink. Champagne, served in a narrow and tall glass, creates more pleasure than if served in a wide and shallow glass because of the high levels of carbon dioxide at the top of the glass.
The researchers used advanced gas analysis technology to examine champagne served in a narrow and wide glass.
The reason is that much more carbon dioxide released by the bubbles in the cup collects at the top.
Carbon dioxide irritates the sensory nerves in the nose, increasing the well-known tingling sensation when drinking champagne.
From the consumer’s point of view, the role of bubbles is essential for champagne, sparkling wine, and even other carbonated drinks.
Without bubbles, champagne would be indistinguishable, and beer and soda would look stale.
The effect of bubbles is essential when drinking champagne, scientists emphasize. A standard bottle of champagne contains about 9 grams of dissolved carbon dioxide. Released into the air, they create about five liters of gas at normal temperature and pressure.