October 9, 2018
Experts' Expert: How to maximize your champagne's bubbles
Wrote Alice Lascelles in 1843, the Economist's bimonthly magazine, "It helps if the glasses haven't been cleaned too well; the fibers cast off from paper and cloth create the tiny air pockets — or nucleation sites — that bubbles need to form. If you poured champagne into a glass that was surgically clean, it wouldn't bubble at all."
October 9, 2018 at 10:01 AM | Permalink