TN: Airplane Wines

] "Jim" wrote: ] ] > *N.V. Piper-Heidsieck Champagne Brut - France, Champagne* ] > ] > ... Mousse closer to pétillant than to mousseaux. ... ] ] (Btw, even if it's watery, it's still mouss_eu_x.) ]

I've often wondered if bubbly is _really_ less bubbly on a plane, and assumed this is a bad place to test the mousse. Assuming the quite low pressure would make a difference, perhaps.

-E

On Mon, 09 Jan 2006 20:28:53 GMT

] ] "Emery Davis" skrev i melding ] news: snipped-for-privacy@loki.domain.org... ] > On Mon, 09 Jan 2006 17:21:30 +0100 ] > Michael Pronay wrote: ] >

] > ] "Jim" wrote: ] > ] ] > ] > *N.V. Piper-Heidsieck Champagne Brut - France, Champagne* ] > ] >

] > ] ] > ] (Btw, even if it's watery, it's still mouss_eu_x.) ] > ] ] >

] > I've often wondered if bubbly is _really_ less bubbly on a ] > plane, and assumed this is a bad place to test the mousse. ] > Assuming the quite low pressure would make a difference, ] > perhaps. ] >

] > -E ] >

] I'd guess the lower pressure would really bring out the bubbles. After all, ] in the high pressure of the bottle there are just no bubbles at all... ] Anders ]

You have a point Anders! And of course, water boils at low temperature in a vacuum... :) Actually I expressed myself poorly. Was trying to get at the size of the bead, and amount of mousse, rather than the amount of carbonation.

To self: post before dinner... (an OK only Luberon, but with Adele on the wagon I probably had a glass too many! /: )

-E

Correct you are. Thanks for the correction. And I'm always impressed by puns made in a non-native language. Congrats.

This was not one of those awful miniatures. Was a 750.

Jim

Sorry for late reply. I'm just back from HK and once again have access to AFW.

I've wondered about the bubbles in the air as well. Makes sense that the mousse would be more vigorous with lower pressure. Only think I can think is that the bottle went flattish faster than it would in higher pressure. I didn't have the wine when I first got on the plane, but several hours into the flight. Only saw one or two people drinking Champers, so it may have been that the bottle was opened for them at start of flight and I got the remainders. Given that there is only a certain amount of dissolved CO2, there must be a crossover point (function of time open and air pressure) at which the effervescence will be less than at sea level. Have no idea when that would be.

I can tell you this for sure: The wine showed less effervescence than the average Champagne.

Unscientifically yours,

Jim

"Jim" wrote in news:1137826314.835167.53510 @g47g2000cwa.googlegroups.com:

When I was in high school I would sometimes have lunch with a friend. "Should I make 1 lunch or 2?" was a common question in the morning. One morning she asked that and I responded "Can you make 3? I'm having a mange a trois."

Fred.

Thank you very much indeed. And in this case there were even two non-native languages involved. (Being an Austian, my mother tongue is German).

M.

It very well might be that this particular bottle had several flights behind it. This, in combination with a less-than perfect cork could also be the cause of pressure loss.

In my expereince with champagne on board - a few years back more often than today when you cannot even buy champagne on Air France flights within Europe - did not taste particularly less effervescent than on ground level. But I had my share of less effervescent, slightly oxidized wine, almost all from miniatures.

M.

I was aware that your native tongue is German, but I did not realize that you are an Austian. I did not even realize that Austians spoke German. In fact, where is Austia? And how did you learn so much about Aust_r_ian wine if you don't live there?

Sorry, it's a rare moment when one can gently poke one of your ribs.

Jim

Ouch ... ;-)

M.