Champagne pouring science: precise temperature and pour angle can maximize fizz and aroma

Champagne’s fizz and aroma can hinge on small serving choices, according to Gérard Liger-Belair, a professor of chemical physics at the University of Reims–Champagne–Ardenne. In his work on the physics of sparkling wines, he says that chilling champagne to about 10 degrees Celsius ensures the cork exits the bottle at roughly 31 mph, a speed that helps preserve both aroma and taste for many drinkers. By contrast, cooling the bottle further to 6 degrees can maximize the fizz by reducing bubble loss; for every degree rise above 6 C, about 100,000 bubbles are lost inside the bottle as the wine is poured. The finding is part of a broader study into how temperature influences the gas dynamics of carbonation and the perceived quality of the drink.

The way champagne is poured and the glass it is poured into also matters, according to Prof. Liger-Belair. He recommends a flute—the long-stemmed glass with a narrow opening—as it helps guide bubbles upward and concentrates aromas. The pour itself should be performed at a roughly 60-degree angle, similar to how many people pour beer, to minimize turbulence and preserve dissolved carbon dioxide. In the researchers’ analysis, pouring straight down the middle into a vertically oriented glass creates turbulence that traps air bubbles and accelerates the escape of carbon dioxide from the wine, reducing fizz. “Pouring a sparkling wine straight down the middle of a vertically oriented glass produces turbulence and traps air bubbles in the liquid, both of which force dissolved carbon dioxide to escape more rapidly from the wine,” the study notes. To better preserve the dissolved bubbles and have more fizz when drinking, the researchers suggest treating champagne more like beer in terms of serving technique.

Carbon dioxide is the gas responsible for the bubbles in champagne and other fizzy drinks. It is dissolved in the wine under pressure, and when the cork is popped, the sudden drop in pressure allows the gas to escape as bubbles. The researchers highlight that the cork-popping moment involves a rapid expansion of gas from the pressurized headspace in the bottleneck, and they point to a sonic-like effect as the gas expands. Liger-Belair describes the pop as the result of an abrupt pressure change that triggers a visible, audible event, underscoring the connection between physics and a familiar holiday ritual. The work illuminates how small adjustments in temperature, glassware, and pouring angle can influence the perceived quality of the sparkling wine.

Britain is a significant market for fizz, with annual consumption estimated at up to 23 million bottles, and New Year’s Eve typically marking the peak sales period. The practical takeaway for consumers, the researchers say, is that a modest dash of scientific insight can enhance both the sensory experience and the overall enjoyment of champagne during festive gatherings. As the season’s celebrations unfold, the study’s findings offer a measured guide to maximizing bubbles, aroma, and overall satisfaction through careful temperature control and serving technique.