The Science Behind Your New Year’s Champagne Bubbles
We’re about to pop a lot of bubbly. According to the International Business Times, 25 percent of all Champagne sold in the US is purchased between Christmas and New Year’s Day. Combine that with a stat from the Wine Institute claiming that “total US and foreign-produced sparkling wine/Champagne shipped to the US in 2013 was 18.4 million cases,” and you’re looking at a pretty boozy week here in the US of A.
But what about the science behind Champagne? No, we’re not talking about how the alcohol in sparkling wine leaves you with one of those especially nasty Champagne hangovers. That’s a question you can ponder while you lie on the couch all day on Jan. 1. We’re talking about what’s actually going on in the beverage itself.
The good people over at the Reactions YouTube channel have whipped up a helpful little video on Champagne 101. It’ll give you something to lecture your friends about while you wait for the clock to strike midnight, because nothing says party like a little chemistry lesson.
Although if you’re more of a learn-by-doing sort of person, I’m sure you’ll be able to do plenty of hands-on research tomorrow evening.