Why should you pour Champagne like beer?

In their study*, the French researcher Gérard Liger-Belair and his team have found that this method of pouring is the most suitable for Champagne to develop its best taste. The bubbles carry the fine aromas– if gas is released, flavors which provide the actual taste adventure when drinking Champagne, escape. If you pour Champagne the “beer-pouring method”, the highest concentration of CO2 can be retained, and the bubbles can develop in the best possible way, and thus carry the highest possible flavor nuances to the nose.   

The scientists proved that by applying this “beer-pouring method” twice as much bubbles could be released than pouring it straight down.  If Champagne is poured straight down the middle like an uncontrolled waterfall, a lot of carbon dioxide is released resulting in a lower bubble formation. This, in turn, reduces the pleasure of drinking Champagne. (aw.yoopress)

* The study “On the Losses of Dissolved CO2 during Champagne Serving” appeared in the Journal of Agricultural Food Chemistry (ACS Publications) and was published by Liger-Belair, a professor at the University of Reims and author of “Uncorked: The Science of Champagne”.