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ChangeMe
Barrel Filler
Posts:1475
 | | 01/06/2005 6:10 PM |
| | This is a general principle of bubbles forming in liquids, right? Just like water can superheat instead of boil if it is in too smooth and too clean a vessel when heating. | | | |
| winebrat
Sacramento, Ca.
Barrel Sampler
Posts:2326
| | 01/12/2005 7:28 PM |
| Quote:
The Bubbles are caused by the CO2 in the Champagne. In a glass they flow from the bottom much better if the glass is not smooth. Crystal has imperfections in it (not smooth) while regualr glass is perfectly smooth. Try the following, get a cheap glass Champagne flute (believe it or not the restaurant Tartare uses these so I saw it first hand) and then either a Speigelau or Riedel Champagne flute. Pour Champagne into each of the glasses and watch. The crystal glass will have much more visible flow of bubbles.
Yes that Cristal Rose looked really cheap in those non-crystal flutes at Tartare. It looked flat in appearance, but wasn't. Why would a restaurant like this use glass for flutes. | |
"Everyday is worthy of a glass of sparkling wine" - Andrea Immer MS | |
| winebrat
Sacramento, Ca.
Barrel Sampler
Posts:2326
| | 01/12/2005 7:29 PM |
| Quote:
This is a general principle of bubbles forming in liquids, right? Just like water can superheat instead of boil if it is in too smooth and too clean a vessel when heating.
yes. It is the friction of the imperfections in the crystal that release the bubbles. | |
"Everyday is worthy of a glass of sparkling wine" - Andrea Immer MS | |
| Seaquam
Barrel Filler
Posts:1141
| | 01/15/2005 5:58 PM |
| On Thu. night we opened a couple bottles of Champagne, '89 Lassalle and '96 Pol Roger Rosé. I was in the kitchen cooking while our guests moved to the dining room table, and didn't notice that the latter hadn't been finished.
Fri. morning during clean-up, I realized that about 5-6 oz. remained of the Rosé so I put some plastic wrap over the neck and put it in the fridge. Last night my wife and I had a small glass each.
I'd estimate the bubble factor was down about 25%, but it was far from flat. Had I not read about it in this thread, I would have been very surprised. And interestingly, the cherry and strawberry fruit had opened up quite a bit from the previous night, esp. on the nose. Long finish. (Excellent wine, BTW, about 92-3 pts.)
I have one of those spring-loaded Champagne stoppers which gets used very rarely. Looks like it doesn't need to be used at all. | | | |
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