Science & Space: The physics of pouring champagne for Christmas

Champagne experts say the key to Christmas fizz starts before the bottle is opened. Gérard Liger-Belair, a professor of chemical physics at the University of Reims–Champagne–Ardenne, says cooling champagne to about 10 degrees Celsius yields a cork that exits the bottle at roughly 31 mph and helps preserve aroma and taste. At this temperature, connoisseurs say the wine’s aroma and flavor are at their peak, according to research summarized from the field of champagne physics.

Beyond temperature, the glass and how the wine is poured matter. A flute — long stem, narrow opening — is considered ideal for preserving bubbles and aromas, while the pour angle can affect bubble retention. In his work published in Sparkling Beverages, Liger-Belair found that tilting the bottle and allowing the wine to slide into the glass at about 60 degrees increases bubbles by roughly 15% compared with pouring straight down the middle, which stirs the liquid and traps air that accelerates CO2 escape. To better preserve the dissolved bubbles and have more fizz when drinking, researchers say we should treat champagne a little more like beer when serving it.

Champagne’s bubbles come from dissolved carbon dioxide held under pressure. When the cork is popped, the pressure drop in the bottle’s neck allows the gas to escape rapidly, producing the trademark pop. The most fascinating fact about cork popping, Liger-Belair has said, is the supersonic shock wave experienced by expanding gases released from the gaseous headspace under pressure in the bottleneck. The study emphasizes how the physics of gas release shapes the sensory experience of fizz, from aroma to mouthfeel.

Britain’s consumption of sparkling wine is high year-round, with estimates suggesting up to 23 million bottles of fizz are enjoyed annually and New Year’s Eve marking the peak sales period. The practical takeaway for consumers is clear: refrigerate to a precise temperature, choose the right glass, and pour with a beer-like technique to maximize bubbles, delay CO2 loss, and enhance the overall drinking experience during holiday celebrations.

For households seeking the best possible Christmas glass of champagne, these findings offer a science-backed roadmap: keep the bottle cool, select a flute, and tilt the pour to minimize turbulence and preserve dissolved CO2. This approach, rooted in chemical physics, helps explain why some bubbly glasses feel more vibrant and aromatic than others, even when the wine is the same.