Science behind the festive pop: physicist outlines the perfect champagne pour

A leading expert on the physics of champagne says that achieving the ideal pour for Christmas celebrations hinges on precise temperature, glass design, and pouring technique. Professor Gérard Liger-Belair, a chemical physics researcher at the University of Reims–Champagne–Ardenne, argues that small adjustments can noticeably affect both the aroma and the fizz of a bottle when the cork finally pops.

According to Liger-Belair, cooling the champagne to a precise temperature of ten degrees Celsius helps ensure the cork exits the bottle at about 31 miles per hour, a speed that balances a satisfying pop with controlled release of pressure. He also notes that if the priority is maximum fizz, the bottle should be cooled further to six degrees; at higher temperatures, the dissolved carbon dioxide is more likely to escape as bubbles. His analysis suggests that for every one-degree rise in temperature, roughly 100,000 bubbles are lost inside the bottle, a loss that reduces the perceived fizz when the beverage is poured and consumed.

The scientist, who has long studied the chemistry of bubbles in sparkling wines, emphasizes that how the champagne is treated during serving can significantly affect its quality. The choice of glass matters, with a flute—the tall, narrow glass with a tapered bowl—being identified as ideal for maintaining bubbles and directing aromas toward the nose. The manner in which the wine is poured also has measurable effects. Liger-Belair’s research, published in the journal Sparkling Beverages, finds that pouring at an angle of roughly 60 degrees, rather than straight down the middle, reduces turbulence and helps preserve dissolved carbon dioxide.

He explains that pouring a sparkling wine directly into a vertically oriented glass creates turbulence that traps air and accelerates the escape of carbon dioxide. A gentler, angled pour mirrors how beer is served and preserves more dissolved gas in the liquid. In practical terms, this technique can result in about 15 percent more bubbles remaining in the glass, according to his experiments. The aim is not merely to increase fizz but to retain the sensory balance between the wine’s aroma and its effervescence as it is enjoyed.

Carbon dioxide is the gas responsible for the characteristic bubbles in champagne and other sparkling drinks. It is dissolved into the wine under pressure; when the cork is removed, the rapid drop in pressure allows the gas to come out of solution and form bubbles. Liger-Belair notes that the cork pop involves more than a satisfying sound: the expansion of gases released from the bottleneck can generate a rapid, supersonic shock wave as pressure normalizes. This phenomenon, he says, is one of the more striking physical aspects of opening a bottle of fizz.

The research arrives as a reminder of champagne’s dual role as a culinary and scientific product. It also aligns with a broader consumer context: Britain is estimated to drink up to 23 million bottles of fizz in an average year, with New Year’s Eve traditionally the busiest time for bottle sales. While the advice may seem esoteric, it translates into practical tips for holiday hosts seeking to optimize both aroma and bubbles in a single glass.

Beyond the specifics of temperature and angle, Liger-Belair’s work underscores a broader point about bubbles in sparkling beverages: the interplay between dissolved gas, pressure, and the serving vessel shapes the drinking experience as much as the wine itself. By understanding these relationships, consumers can tailor their approach to the occasion, whether it is a quiet toast at home or a celebratory gathering with friends and family. The professor’s findings also contribute to ongoing efforts to refine production and serving practices in the Champagne region, where the science of bubbles is as much a part of tradition as the art of aging and blending.

As researchers continue to investigate the intricate physics of sparkling wines, the practical takeaways for festive occasions remain clear. Chill to the recommended temperature, choose a flute for serving, tilt the bottle and pour at a 60-degree angle, and be mindful of how quick cork release can influence both the pop and the perception of fizz. For those seeking the fullest nose and the longest-lasting sparkle, the science is supportive of a measured, beer-like pour that preserves carbonation while delivering aroma to the senses. In short, the perfect glass of Champagne at Christmas may well depend on a few careful, scientifically informed choices rather than sheer luck.