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When you're having a celebration and pop open a bottle of champagne, there are few things more disappointing than finding out you bubbly isn't all that bubbly. The Wall Street Journal's Science Journal considered the science behind champagne this week, starting with ways to maximize bubbles. To do this, all you need to do is wipe off the inside of your champagne flutes with a paper towel. The tiny fibers from the towel will cling to the inside of the crystal (or glass) and act as "bubble formation" sites. Alternatively, you can also set your champagne flutes right-side up around your guests. The glasses will collect a few tiny fibers from clothing, stirred up into the air by the movement of party guests, and will have the same effect on the champagne as the toweled glasses.
If you have very expensive champagne flutes, it is worth noting that neither of these steps might be necessary. It is a common practice for glassmakers to put tiny "microetches" inside high-end flutes to achieve the bubbling effects without towels or partygoers.
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12-30-2006 @9:41AM shadrach said... If time is not on your side, you could also drop in a piece of mentos.
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12-31-2006 @1:26PM dksbook said... Nicole, this, oddly, really is news I can use! So this is what I plan to do from now on - wipe those cheapie flutes out with a paper towel, then chill them in the fridge for about 15 minutes, then open the very good $20.00 Kirkland (Costco) champagne and pour. Or the Piper if I'm flush.
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12-31-2006 @1:25PM Foodie Bride said... You can also revitalize a bubbled-out glass with a pomegranite seed, raisin, or any other small, self-contained edible object.
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12-31-2006 @1:25PM DanGarion said... You should also only serve your glass at room temperature, you should never chill a champagne glass.
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