Interesting article-
http://www.timesonline.co.uk/tol/life_a ... 853473.ece

Is it anything new though? I remember covering something similar when I took my WSET exams.

Its still no justification for the vastly inflated cost of their fizzy wine.

Saw somewhere recently that flutes are being made with tiny deformations (similar to lager glasses) to increase/keep bubbles

Im not sure how a glass design would increase the bubbles produced, would be interested to read that report if you come across it again.

Thanks. The design of the glass 'encourages' more bubble release, good stuff.

I suppose there is a set amount of disolved CO2 in the wine and the quicker the release the better the experience, given the most recent find. Makes sense.

I wasn't going to let either of you get away with that snappy analysis. Essentially because it assumes that all bubbles are of a uniform size and that you appear to suggest that the favour is enhanced by a quick explosion of bubbles. INMHO poor primary flavour is masked ! Think Alka Selza in cold tap......... .... ascerbic acid and baking powder.

My experience is rather different. I have found that when I'm offrered an expensive or fine vintage champagne, the bubble are much smaller and persistent over a much longer period. Further, the mousse on a cheap champagne is rather like fizzy pop, and has little flavour - it meerly runs up the nose at the back of the throat (masking it's true end flavour) and induces a sneeze or hic-cup. A fine champagne has a much deeper flavour, and creamy mousse that is subtle, yet engaging in the mouth. A champagne that blows itself out quickly covering your nose with spray, generally tastes wretched when flat, and of cheap extra tart or sour chardonnay when sipped gently !
Sorry guys - there is much more too it than a headline grabbing science lab report

I will admit that an extra cold blow out cheapo, does appear to gain acidity and zing for 3 minutes, but as soon as that subsides, you are left with something rather horrid by comparison to the good'uns.

Pelorus - Cloudy Bay's champagne (method champagnoise) is very good when sipped over an extended period, lasting flavour, good length, not tart. Vintage Taittinger has a very delicate mousse, and tastes just as good, but different, when nearly flat - Just fuller and with more body (ripe Clos de Mouches perhaps). Equally, vintage Pol Roger tastes of ready 1er Chablis when nearly flat, a fine mousse and some body, lovely dimensional length.
GK - Just in case you are going to whack me for drinking snobby champers, These are the ones that are memorable. GK - "when I took my WSET exams" WSET ?

BTW - I dont know If any of you remember the year year when Tesco finest Premier Cru Chardonnay and Pinot Noir Champers won a load of awards in a Christmas 2007 blind tasting (the 2005 vintage). I kept some back, and cracked one for the Misses last weekend. It was fab for the dosh, ready, a fine persistent mousse, Toasty, high bake Bath Olivers, vanilla, sweet yeasts as in home made bread with little salt, lovely full fruit, a streak of very ripe lemons in there, not too dry. Yummy - But no explosion of bubbles

_________________
Duncan

No I don’t. I assume that the glass aids the retention of the dissipated CO2 regardless of the size of bubble, enhancing the 'nose' experience be that good or bad.


Agreed.


http://www.wset.co.uk/

I don't think there's anything snobby about drinking champagne, quite the opposite. What do they say about fools and their money?

Clever marketing 'tis all.

[quote="GK
No I don’t. I assume that the glass aids the retention of the dissipated CO2 regardless of the size of bubble, enhancing the 'nose' experience be that good or bad.


Agreed.


I've been off line for a few days - Norton 2009 killed off my old system, I did have enough Ram 3.5 Gig, but the wrong mother board Norton was tipped down the sink, but not soon enough, it bored a small hole in the start up and unmoveable sector of my drive - How did this happen - Norton terminated the correct support for my '05 sys - then promised the new prog was compatibable - Bull poopie.

On Topic:

Thanks for the response GK - I bow gracefully to your learning from a logical and progressive source - mine is based on haphazard experience of nearly 40 years and taste buds that respond too sympathetically to my emotion at the time !
I dont think I'm stuck in a time warp, I am sorry that too many wines are made to a safe and commercially savvy formula, but lack lustre and interest - Therefore my opinion is a bit "dynosarish" at times. That's me.

Cheers GK

_________________
Duncan