Month: December 2012

Size Does Matter: The Effect of Bottle Size on Dissolved Carbon Dioxide Loss after Pouring Champagne

By ori2uru (originally posted to Flickr as champagne tower) [CC-BY-2.0 (], via Wikimedia Commons

In celebration of the New Year, we’ll once again focus our blog posts on current research related to Champagne/sparkling wine! Briefly, the bubbles in Champagne and other sparkling wine beverages are created by trapped CO2 molecules during the secondary fermentation…

The Effect of Serving Temperature on Red Wine Aroma

By CDC [Public domain], via Wikimedia Commons

Countless studies have shown that the serving temperature of wine is critical in terms of what aromatic attributes are notable and which are diminished.  In other words, the temperature at which you serve your wine could make or break your…