The Physics of Effervescence: Why Pouring Sparkling Wine Correctly Matters

When it comes to serving sparkling wines, the visual appeal of a rising stream of bubbles is iconic. However, while this process may appear simple, it actually involves complex physical and chemical dynamics that directly impact the sensory quality of the wine. In fact, a recent scientific study on bubble behaviour has revealed that the way sparkling wine is poured into the glass can significantly influence the preservation of its effervescence.

In a lecture presented at the 18th edition of Enoforum (Vicenza, May 16–18, 2023), titled “Champagne: The Mysteries of Efferve-Science”, Gérard Liger-Belair of the University of Reims Champagne-Ardenne, France, explained the extent of CO₂ loss during pouring, using advanced infrared imaging techniques. He also suggested optimal serving conditions for Champagne — which we can reasonably assume apply to other sparkling wines as well. These fascinating insights are what we are delighted to share with you.

Infrared Imaging Reveals Hidden CO₂ Losses IN SPARKLING WINE

Champagne is saturated with dissolved carbon dioxide (CO₂), which is responsible for the fine bubbles that appear when the wine is poured. Although this gas is invisible to the naked eye, its behaviour and dissipation during pouring become clearly visible under infrared imaging.

When Champagne was poured into a vertical flute or glass, infrared imaging revealed significant turbulence. This was shown by colourful wave-like emissions rising from the glass — visual evidence of CO₂ escaping from the wine.

Consequences of CO₂ Loss IN SPARKLING WINE: Fewer Bubbles, Shorter Effervescence and Weaker Aromas

The practical result of early CO₂ loss is a noticeable reduction in the wine’s effervescence during enjoyment. Bubbles are the visible expression of dissolved CO₂, and when much of this gas escapes during pouring, fewer bubbles remain to rise through the wine. This weakens the sparkling sensation and shortens the duration of effervescence.

In addition, bubbles play a key role in transporting aromatic compounds from the liquid to the air. As they rise and burst at the surface, they release volatile molecules into the headspace of the glass. With fewer bubbles, less aroma is carried upward, resulting in a flatter, less expressive aromatic profile during drinking.

A Simple Solution: Tilt the Glass While Pouring

Fortunately, this loss can be significantly reduced with a simple adjustment to the pouring technique. By tilting the glass to a 45° angle while pouring sparkling wine — similar to the method used when pouring beer — turbulence is minimised. This gentler flow helps retain a greater proportion of the dissolved CO₂ within the wine.

In the study described above, Gérard Liger-Belair also demonstrated that when Champagne is poured into a vertical glass or flute, approximately one-third of the dissolved CO₂ is lost. In contrast, when the glass is tilted, CO₂ loss is reduced to about one-fifth. This improved retention leads to a more prolonged and consistent effervescence in the glass, enhancing the overall enjoyment of the wine.

Conclusion

As we have seen, seemingly minor gestures can play an important role in preserving the delicate balance of sensory components in sparkling wine. The way the wine is poured — specifically the angle at which it enters the glass — can significantly influence the retention of CO₂, the duration of effervescence, and ultimately, the wine’s aromatic and textural expression.

Understanding the physics behind pouring sparkling wines is therefore not merely academic, but directly relevant to enhancing our tasting experience. Cheers!