The researchers say they looked at two ways of pouring Champagne: the “traditional” method, with the liquid poured vertically to hit the bottom of the Champagne flute; and the “beer-like way,” executed by tilting the glass and gently sliding in the Champagne.
The scientists at the University of Reims say pouring bubbly at a slant, as you would a beer, preserves more of the tiny gas bubbles that improve the drink’s flavor and aromas.
The study – “On the Losses of Dissolved CO2 During Champagne Serving” – appears this week in the Journal of Agricultural and Food Chemistry, a U.S. publication.