A shipwrecked trove of sugary, 19th century champagne is revealing new details about centuries-old ways of making wine, and fresh insights into the people who drank it, scientists said Monday.
France's Champagne country has little to celebrate as global warming threatens to wreak havoc on production, forcing winegrowers to take a sober look at their future.
It's almost New Year's Eve, and many will be ringing in 2016 with champagne, wine, beer and cocktails. But for those who overindulge, the next day is accompanied by another tradition: the New Year's Day hangover.
The importance of fizz, more technically known as effervescence, in sparkling wines and champagnes is not to be underestimated—it contributes to the complete sensory experience of a glass, or flute, of fine bubbly. A scientist ...
(Phys.org) —Expert wine tasters cannot tell which grapes are in sparkling wines when asked to taste them blind, an Oxford University-led study has found.
Gerard Liger-Belair lives in a bubble, and he doesn't care who knows it. Bubbles are his passion. And they have given the 41-year-old French scientist arguably the best job in all of physics.
(AP) -- Don Ho was right. It is the tiny bubbles. A team of researchers - in Europe not surprisingly - found that Champagne's bursting bubbles not only tickle the nose, they create a mist that wafts the aroma to the drinker.
Wine experts have popped the corks of two bottles of champagne salvaged from the bottom of the Baltic Sea, where they had lain in a sunken ship for nearly 200 years.
Now that's some vintage bubbly. Divers have discovered what is thought to be the world's oldest drinkable champagne in a shipwreck in the Baltic Sea, one of the finders said Saturday. They tasted the one bottle they've brought ...