Translate

Tuesday, September 29, 2009

Random Thoughts

In the past, we thought that the carbon dioxide in the bubbles just gave the wine an acidic bite and a little tingle on the tongue, but this study shows that it is much more than this. Glasses that encourage more bubbles to come up are going to be better. At the bottom of proper champagne glasses, they put a little bit of (rough) glass, which encourages the nucleation of the flow of bubbles.

- Dr Jamie Goode
www.wineanorak.com

It's good to know.

No comments: