Pouring champagne down the side of the glass might stop the bubbles overflowing too quickly but is the best way? According to French scientists, it is, preserving both its taste and fizz -- and the bubbly should be well chilled.Researchers from the University of Reims in France set out to settle a long-standing disagreement over the best way to pour a glass of champagne by measuring the losses of dissolved carbon dioxide gas during champagne serving.
They also showed that cooler champagne temperatures - ideally, 39 degrees Fahrenheit (3.8 Celsius) -- helped reduce carbon dioxide loss. full story
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