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Saturday, 18 April 2009


Would love to know why strawberries bubble so much in champagne ???

1 comment:

  1. Are you ready for this, it's a bit long-winded!

    The reason is because there's a lot of carbon dioxide dissolved in champagne which wants to escape. If the glass didn't have anything other than champagne in there, the gas would have nowhere to collect, so each molecule would leave separately - which are too small to be seen.
    However, as there is a strawberry in there, there are lots of 'nooks and crannies' where the molecules can gather, and eventually leave as a bubble.

    Champagne from a towel-dried glass also makes bubbles as small fibres are left behind, while apparently if you use a glass cleaned and dried by a dishwasher, you'll see fewer bubbles (never tried it myself though).


Thanks for your comments