The bubble in your champagne glass may be more significant than merely ‘going to your head’!  A recent study released on Tuesday by Dr Liger-Belair and Philippe Schmitt-Kopplin of the Institute of Ecological Chemistry and Molecular Biogeochemistry in Neuherberg found that the tantalizing little bubbles create the multifaceted overtones to your golden glass of delight.  The study also found that the type of glass used to serve champagne plays a vital role in ensuring the correct release of bubbles, in order to deliver the many complexities found in the little bubbles.

In 2010 Champagne Taittinger Balloon will take these findings to another level.   A selection of professional wine tasters and one of the three Masters of Wine based at Taittinger will take to the sky over the South Downs of England.  Their enviable mission is to taste a range of Taittinger’s Chardonnay-rich Champagnes at various altitudes.  Aided by a spectrometer, the experts seek to ascertain bubble speed, bubble size and differences in flavour of Taittinger’s Brut Reserve Non Vintage (which is widely available), their Vintage Champagne and their high end Comtes de Champagne Blanc de Blancs.

The results of this giddying experiment, weather permitting, will be revealed in the summer of 2010.

For more information go to www.champagnetaittinger.co.uk

This entry was posted on Thursday, October 1st, 2009 at 6:23 pm and is filed under Lifestyle, Living, Restaurants. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.