The Science of Champagne Publication date : October 22, 2009
Gérard Liger-Belair, a physicist and photographer, is an associate professor at the University of Reims and a researcher at the University of California, Davis. His research into the physics of champagne bubbles has been internationally recognised.
In this fascinating book, Gérard Liger-Belair delves into the inner workings of champagne and pierces its mysteries: the story of its birth, the secrets of how it is made, the physics of its effervescence. How and why are bubbles formed? What part do they play in producing champagne’s distinctive fizz and in the dispersal of its aroma?
Also included here are a number of helpful tips: Should you drink champagne in a flute or a goblet? Which recipient increases one’s appreciation of the bubbles’ trajectory, and which enhances the release of the aromas of this exceptional and most festive of wines?
Illustrated with enticing photographs that unlock the abstract, poetic world of champagne bubbles, this book is a brilliant demonstration of the best science has to offer — allowing us to understand and appreciate a familiar object. And knowing more about champagne will only serve to make us enjoy it more.
The science of champagne is made accessible to the general reader by one of the top scientific experts in the field.
Both a scientific book and a guidebook on wine, Uncorked summarises some essential information to improve our champagne-drinking pleasure.
Champagne is a festive wine and this is the perfect gift for wine-lovers.
The state-of-the-art photos take the reader inside the wonderful world of champagne bubbles.