If drinking a chilled glass of champagne tingles your taste buds, then you may want to try drinking it warm.

 

According to a recent study, champagne at room temperature tastes better because it has more bubbles.

 

Bubbles are important for the taste as the fizz releases carbon dioxide and activates sensory receptors in the mouth.

 

The study, by the University of Reims Champagne-Ardenne, in France, found that champagne keeps its fizz for longer if served slightly warmer at around 18°C.

 

For champagne connoisseurs who like their bubbles, physicist Gérard Liger-Belair suggests tilting the flute while pouring the drink at a warmer temperature.

 

 

 

Tilting of the glass prevents champagne from losing too much of this initial fizz.

 

 

 

An earlier study by the same group found that champagne tastes different depending on the glass you drink it from.

 

Bubbly poured into a long narrow flute provides more of a nose-tingle than when served in a wide and shallow ‘coupe’, thanks to high levels of carbon dioxide at the top of the glass.

 

 

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