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October 02, 2009

Water Boatmen

When you fart in the bath you expect a rich aroma to rise up from the bursting bubbles. Champagne bubbles however contain relativity odourless carbon dioxide, not the hydrogen sulphide that gives your own emissions that rotten egg smell.

So it comes as quite a surprise to find out that in recent tests the bubbles in Champagne have been shown to dramatically increase its aromatic quality. The bubbles literally pull smelly compounds out of the liquid. They do much more than excite the tongue and look pretty.

I therefore presume that better quality, quantity and behaviour of bubbles will equal more flavour. The French innately understand this very well with the 'Methode Champenoise', producing lots of elegant streams of small bubbles from the intricate fermentation process.

Drinking Champagne is a punch to the senses, a bit like a collection of highly perfumed ladies zorbing into the sharp thorns of a rose bed.

Unlike the zorb which you can physically open and sniff, how on earth do you examine the contents of a delicate bubble of Champagne, held together by no more than surface tension.

Maybe you could employ a few water boatman to investigate...? In actual fact scientists always over complicate things and used high-resolution mass spectrometry in this case, whatever that is.

So should novice wine tasters 'SodaStream' all their fine wine to maximise the 'aromatic lift'? Turn all of your nice Clarets into Lambrusco, and let those little bubbles do all the work for you...maybe not.

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