Champagne not tasting good? It could be in the wrong glass
IF you were unhappy with the taste of your Christmas Day champagne, it may all be down to the shape of the glass in which it was served.
Researchers have found drinking from a champagne flute rather than a wider coupe glass can help to enhance the flavour of sparkling wine.
While both are popular glasses for champagne drinkers, an analysis conducted by the University of Reims, in the heart of France’s Champagne country, has shown that the movement of bubbles in the wine is different in each of them and can dramatically influence the taste.
As bubbles rise and burst from the surface of the wine, they release tiny droplets that partly evaporate to produce the distinctive aroma and flavour.
The scientists found that in a narrower flute, the bubbles mix more of the liquid in the glass, creating a stronger flavour.
In a coupe there is a far larger “dead zone” around the edge of the glass. This means less of the important aromatic compounds are released into the drinker’s palette when they take a sip.
Prof Gérard Liger-Belair, a chemical physicist at the university who led the research, said: “A liquid is able to release its aromatic compounds more efficiently if it is in motion rather than if it is at rest, thus helping the evaporation of compounds from the champagne surface.
“In the coupe, the central bubble flow is simply not able to drive the fluid at the edge of the vessel.”
Their research, which is published in the journal
, found only half of the surface of the wine in a coupe is involved in the mixing process and the production of aromatic droplets.
In a flute by comparison, once the bubbles reach the surface, vortexes form in the liquid that help to reach the edge of the much narrower glass. The research team used a technique called laser tomography to show the movement of bubbles inside the liquid in the glass.
The average glass of champagne produces around one million bubbles if it is left undrunk.
Flutes were able to retain their fizz for far longer as the carbon dioxide dissolved in the champagne escaped less rapidly.
The findings build on previous work conducted by the team that showed glasses with dimples etched into the bottom can help to improve effervescence when drinking champagne.
Previously, Prof Liger-Belair and his team have shown that chilling champagne can also help to reduce the amount of alcohol carried up in each bubble, which can also help to prevent the more delicate flavours from being overpowered.
He has also found cooling a bottle of champagne to 39F (4C) can help to reduce the speed of the cork as it leaves the bottle, helping to prevent accidents.