Heh.
Makes sense, but I've never poured beer "like beer". I'll continue pouring both champagne and beer "like champagne". :) I dislike the sting of the bubbles, and prefer each of them less carbonated.
That's the way I always pour sparkling wine.
I don't pour beer that way because I don't drink beer.
Scientists as usual stating the bleedin' obvious.
As a beer drinker from way back I have always poured bubbly like a beer and have even been known to advise sommeliers to do so to keep the sparkle in the sparkling...
Cheers!
Martin
(I'll drink anything....once) .
Interesting, some people might think the opposite, get the sparkle to calm down so you can taste the wine more. Francis Boulard, whose champ I champion, does this, even decants it if it is a particularly expressive wine.
I mean AERATE of course. But you knew that.
Hi Mike - the craze to remove bubbles from bubbly reached its height back in the 1920s and '30s when the faddish carried personal sterling silver swizzle sticks to "swizzle" out the bubbles so carefully created by the champenoise.
I imagine it could be argued that the bubbles actually help the palate / pharynx smell/taste more by the numerous explosions of flavour and by the bubbles increasing the available surface the wine on the tongue... Maybe someone knows of an arcane formula relating to this?
Cheers!
Martin
Martin wrote on Sun, 15 Aug 2010 06:56:22 +1000:
A long time ago, I read in a Penguin Guide to Wine (I'll find it again some day) that carbon dioxide and ethanol slowly form an unstable complex in champagne and this contributes to to the taste. Certainly injecting CO2 into wine in a soda water maker doesn't produce the same effect.
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