(And don't forget the read the conclusion)
This blog is a resume of an article written by Gérard Liger-Belair published in the December 2015 issue of Physics World. Mr. Gérard Liger-Belair was at that time at the University of Reims Champagne-Ardenne, France, where he studies the physical chemistry of bubbles in carbonated drinks and consults for several champagne houses. His conclusions, which I took over 1 on 1, are important to pour the best glass of Champagne/Cava.
Resume:
Mr. Liger is a passionate physicist dedicated to unraveling the captivating science behind champagne and its effervescent charm. Leveraging advanced scientific methodologies and instruments, he has explored the intricate processes that give champagne its alluring sparkle and exquisite flavor. With a solid background in physics and a profound interest in the interplay of bubbles, his research extends beyond the realms of luxury indulgence, finding applications in fields such as marine science. Mr Liger adepts combining theoretical knowledge with practical experimentation.
Why is Cava not called Champagne?
As Champagne has the name and comes from the Champagne area in France, Cava is produced exactly the same way in Spain, mainly from the Penedes area south of Barcelona. Both names, Champagne and Cava, are protected by legislation in both countries. But there are differences. See my blog 'The difference between Cava and Champagne from the 7th of August 2023 (https://www.casajunius.com/post/the-difference-between-french-champagne-and-spanish-cava) .
Conclusions:
The conclusion of the article according to Mr. Liger is 100% adopted stating the website: https://physicsworld.com/a/six-secrets-of-champagne/
'To enjoy champagne at its best, first chill the wine to the ideal serving temperature of 8–10 °C. Pour the champagne gently down the side of a tilted glass (not straight down the middle) so plenty of CO2 remains dissolved in the liquid. A tulip-shaped glass will give you the ideal balance between lots of aroma and not too much prickly CO2 getting up your nose. Don’t over-clean your glass or you won’t get enough of the bubble trains that help to release the champagne’s wonderful aromas by bringing lots of bubbles to the surface. And remember there’s no need to swirl champagne (as you would do with still wines) as those bubble trains will automatically disturb the liquid and help aromas escape through the surface towards your nose. Sniff deeply (but not too deeply) to enjoy the aromas, then let the lovely liquid into your mouth.'
Closing word:
So I hope, that many people will enjoy noble drink of Champagne and Cava. Don't waste it as you sometimes see on TV. The intentions of the makers is to enjoy the drink and not to waste it.