Uncorked: The Science of Champagne
"Come quickly, brothers, I am drinking stars!" said 17th-century monk and cellar master Dom Pérignon upon tasting the effervescent wine that would come to be known as champagne. Indeed, the experience of drinking champagne is mildly exhilarating in any setting, and University of Reims physics professor Liger-Belair, a Moët & Chandon consultant and self-proclaimed "bubbles addict," reveals the scientific reasons for the behavior and taste of the intoxicant in terms even a science novice can absorb. Though the romance of sipping a flute of champagne is somewhat dispelled by knowing that right after it is poured "the surfactant molecules interlock with each other and with the surrounding liquid molecules, strengthening the surface of the bubble and reducing the velocity of the liquid flows in the films of bubble caps," Liger-Belair is mindful to relate these complex physical and chemical processes to the perceptions of the drinker; he reminds readers that "bubbles bursting at the surface play a major role in flavor release." The bulk of the book is devoted to describing what happens to these bubbles, and Liger-Belair’s patient discussions are accompanied by appealing photographs of bubbles at various points in their frenetic dance to the top of the glass. A short glossary, as well as Liger-Belair’s unadorned prose, aid readers unfamiliar with fluid dynamics but delighted by the effervescence of champagne, making this book ideal for any champagne aficionado. 32 halftonesCopyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.