How to Pour Sparkling Wines

Interesting paper in the new issue of the Journal of Agricultural and Food Chemistry on the correct way to pour sparkling wine to retain the most bubbles of carbon dioxide.

"On the Losses of Dissolved CO2 During Champagne Serving" concluded after bottles and bottles of study that the best way is to pour it is like a beer by tilting the glass and letting the liquid flow down the sides of the glass.  Less CO2 escapes in this method than when one pours directly to the bottom of the glass creating the temporary 'head' on the wine.

The article also points out that colder is better for retaining CO2. I will make a compromise and pour down the side of the glass in the future, but over chilled sparklers are not going to happen for me -- though I am available to help if some researcher wants to repeat this study.

The study can be found by clicking here.

Cheers.