{"id":77917,"date":"2014-04-03T23:49:37","date_gmt":"2014-04-03T19:49:37","guid":{"rendered":"https:\/\/archive2.ankakh.com\/?p=77917"},"modified":"2014-04-03T23:49:37","modified_gmt":"2014-04-03T19:49:37","slug":"the-best-way-to-serve-champagne-warm-room-temperature-fizz-tastes-better-because-it-has-more-bubbles","status":"publish","type":"post","link":"https:\/\/archive2.ankakh.com\/en\/?p=77917","title":{"rendered":"The best way to serve champagne? WARM: Room temperature fizz tastes better because it has more bubbles"},"content":{"rendered":"

\"\u0577\u0561\u0574\u057a\u0561\u0575\u0576\"<\/a><\/p>\n

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If drinking a chilled glass of champagne tingles your taste buds, then you may want to try drinking it warm.<\/p>\n

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According to a recent study, champagne at room temperature tastes better because it has more bubbles.<\/p>\n

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Bubbles are important for the taste as the fizz releases carbon dioxide and activates sensory receptors in the mouth.<\/p>\n

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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\u00b0C.<\/p>\n

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For champagne connoisseurs who like their bubbles, physicist G\u00e9rard Liger-Belair suggests tilting the flute while pouring the drink at a warmer temperature.<\/p>\n

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Tilting of the glass prevents champagne from losing too much of this initial fizz.<\/p>\n

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An earlier study by the same group found that champagne tastes different depending on the glass you drink it from.<\/p>\n

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Bubbly poured into a long narrow flute provides more of a nose-tingle than when served in a wide and shallow \u2018coupe\u2019, thanks to high levels of carbon dioxide at the top of the glass.<\/p>\n

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\u0531\u0576\u056f\u0561\u056d<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    If drinking a chilled glass of champagne tingles your taste buds, then you…<\/p>\n","protected":false},"author":4,"featured_media":77915,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[224,137],"tags":[8824],"class_list":["post-77917","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-news","category-world","tag-champagne","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=\/wp\/v2\/posts\/77917","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=77917"}],"version-history":[{"count":0,"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=\/wp\/v2\/posts\/77917\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=\/wp\/v2\/media\/77915"}],"wp:attachment":[{"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=77917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=77917"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archive2.ankakh.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=77917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}