The New York Times reports that Champagne bottlers are reducing the weight and carbon footprint of the bottles used to contain their product: The current retooling, which uses 65 fewer grams (2.3 ounces) of glass, is in response to a 2003 study of Champagne’s carbon footprint, which the industry wants to cut 25 percent by […]
Energy Efficiency in the Champagne Industry Read More »
There has been a long-standing disagreement over the best way to pour a glass of champagne…the evidence is now in as of August 11, 2010! Scientists in France have recently reported that pouring champagne in an angled, down-the-side way is best for preserving its taste and bubbles. Along with this report, came the first scientific
BEST WAY TO POUR CHAMPAGNE? “Down the Side” Read More »
In a RECENT study that may settle a long-standing disagreement over the best way to pour a glass of champagne, scientists in France are reporting that pouring bubbly in an angled, down-the-side way is best for preserving its taste and fizz. The study also reports the first scientific evidence confirming the importance of chilling champagne
BEST WAY TO POUR CHAMPAGNE? ‘DOWN THE SIDE’ WINS FIRST SCIENTIFIC TEST IN REIMS, FRANCE Read More »
Champagne Taittinger recently carried out an experiment in their hot air balloon into the effects of altitude on bubbles in Champagne. The balloon soared to 10,000 ft, its highest UK ascent, to study the size and speed of bubble formation at different altitudes and to taste the effect of altitude on flavor delivery. After initial
Bubbles With Altitude – Champagne Taittinger’s Recent Bubble Experiment Read More »
