Word: pérignon
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...flagging, a question may have crossed your mind: What causes those delightful little bubbles that tickle your nose? In Uncorked: The Science of Champagne (Princeton University Press; 152 pages), G?rard Liger-Belair answers this and other questions that have occupied the wine world since the night French monk Dom P?rignon invented champagne in the late 17th century. Liger-Belair, an associate professor of physical sciences at the University of Reims Champagne-Ardenne, used sophisticated photographic equipment to observe what really happens inside the glass. The bubbles consist of carbon dioxide dissolved in the liquid during the m?thode champenoise fermentation process...
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