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The Science of Champagne
Gérard Liger-Belair

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"[A] convivial examination of the party season's favorite tipple."--Paul Nettleton, The Guardian

"The ultimate guide to the 'fizzics' of sparkling wine."--Deborah Scoblionkov, Philadelphia Inquirer

"Chances are good that during the holiday season, you found yourself holding a glass of champagne. If the festivities were flagging, a question may have crossed your mind: What causes those delightful little bubbles that tickle your nose? In Uncorked, Gerard Liger-Belair answers this and other questions that have occupied the wine world since the night French monk Dom Perignon invented champagne in the late 17th century."--Donald Morrison, Time Magazine (Europe)

"Ah, a science lesson I can really get into. . . . You will learn that there is no scientific evidence to support the assertion that small bubbles make for finer champagne; that champagne poured into completely clean glasses will always be flat; that narrow flutes with round bottoms make the most desirable sipping vessels; and that corks should be released with a 'subdued sigh' rather than a bang."--Anjana Ahuja, The Times (London)

"Never have I been so fascinated by so much information that I didn't need. . . . [A]n irresistible read."--Richard Kinssies, Seattle Post-Intelligencer

"Did you ever look into a flute of champagne and wonder where those tiny bubbles come from? Physicist Liger-Belair explains this scientific phenomenon in easy-to-understand language, combined with diagrams and beautiful state-of-the-art, high-speed photography. In the process, he delves into the history, art, and science of making champagne."--Choice

"[Liger-Belair is] an expert on the way bubbles form, travel, and disperse in glasses of champagne. His research has practical implications for the way you drink and enjoy bubbly."--Joshua Rothman, Boston Globe


"The latest champagne science explained in blissfully plain English by a French scientist. Not just any French scientist. The author, Gérard Liger-Belair, is an associate professor at the University of Reims, where he has devoted his professional life to the study of bubble science. In 2002 he shook the champagne world when he trashed previous nucleation theory with photographic proof of how and where bubbles are created. Now he has written a remarkably concise book around his discovery, and it is something that even the least technically minded champagne lover should raise a glass to."--Tom Stevenson, author of Christie's World Encyclopedia of Champagne & Sparkling Wine

"You'll be surprised how much there is in this tasty and effervescent little book. The history of champagne, and the secrets of its preparation, are charming and (to a home-brewer like me) thoroughly enticing. But there is also a wonderful illustration here of science at its best: an everyday phenomenon like the fizzing of champagne, when considered closely, reveals hidden beauties and permits of elegant explanations. And what a beguiling place to look for them!"--Philip Ball, author of Life's Matrix and consultant editor, Nature

"A healthy dose of science cleverly disguised as a wine book. I wolfed it all down before I realized I now knew way too much about bubbles for polite dinner conversation."--Bruce Cass, Pacific Rim Wine Education Center, San Francisco

"The subject matter of this book is fascinating, and the argument is extremely well presented, with just enough hard science to make the text read authoritatively without overwhelming the general reader. Gérard Liger-Belair conveys a sense of champagne's sensual delight."--Darra Goldstein, Editor of Gastronomica: The Journal of Food and Culture

"Readers of this book will be intrigued to learn what can be seen in and deduced from a glass of champagne."--J. F. Harper, Emeritus Professor of Applied Mathematics, Victoria University of Wellington, New Zealand

"Champagne has enriched our lives for centuries. Not only does Professor Liger-Belair capture its poetry, he has solved the problem of how the champagne bubble is born. This book covers it all . . . how best to drink champagne, its discovery, how and why it sparkles, how the bubbles affect you, the life cycle of the champagne bubble, and yes, the future of champagne."--Karl S. Kruszelnicki, Julius Sumner Miller Fellow, Science Foundation for Physics, School of Physics (A-28), University of Sydney

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File created: 4/21/2017

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