French scientists say they have settled a question that has long divided Champagne lovers: How best to pour the bubbly?
At an angle, not straight down.
The scientists at the University of Reims say pouring bubbly at a slant, as you would a beer, preserves more of the tiny gas bubbles that improve the drink's flavor and aromas.
The study _ "On the Losses of Dissolved CO2 During Champagne Serving" _ appears this week in the Journal of Agricultural and Food Chemistry, a U.S. publication.
The researchers say they looked at two ways of pouring Champagne: the "traditional" method, with the liquid poured vertically to hit the …
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