In an article about Absinthe and Champagne in today’s NY Times (written by the eminent food writer and researcher Harold McGee) comes this weird little fact about Champagne:
GÃ©rard Liger-Belair is a physicist at the University of Reims, where he trains a high-speed digital camera through a microscope onto glasses of wine from local cellars. His 2004 book, “Uncorked: The Science of Champagne,ˮ revealed that most Champagne bubbles arise from something you might be tempted to scour from your flutes: dust.
Mmmmm….French dust tastes good!!
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