They showed that the bubbles carry aromas up to the surface and leave them hovering above the sparkling liquid in a fine mist.
As a result, when you lower your head to take a sip, your nose is met by a bouquet of buttery and fruity fragrances that defines the drink.
— From French scientists explain how champagne bubbles improve the flavour at the UK Times Online.
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One of the many reasons that champagne is such a pleasure to indulge in. It’s my favorite special occasion spirit. [Especially a fine pink hued one!]
Champagne is good stuff
fine, fine…that’s why we like champagne…but can they explain why the heck we can’t stay away from cheesecake???
Science is still working on that.
Ahh, cheese… and, ahh, cake… two of my favourite things, conveniently packaged into one item… genius…
LOL