French Scientists Explain How Champagne Bubbles Improve The Flavour

The bubbles in champagne not only supply a loud ceremonial pop when a bottle is uncorked but also enhance the wine’s flavour, according to French scientists. 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. “People have been making and enjoying champagne for hundreds of years but it’s only now that we’re beginning to understand the science behind what makes these wines so good,” said Tony Milanowski, a winemaker and director of the BA course in viticulture at Plumpton College in Sussex.