Talk:Champagne

Article Checklist for "Champagne"

Workgroup category or categories	Food Science Workgroup [Categories OK]
Article status	Developing article: beyond a stub, but incomplete
Underlinked article?	Yes
Basic cleanup done?	Yes
Checklist last edited by	Derek Harkness 11:12, 5 September 2007 (CDT)

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sabrage

There are some pictures available on the reference site, but I'm trying to find some flickr ones. --Robert W King 20:32, 5 September 2007 (CDT)

Soap

Derek, is that true about the soap bit? --Robert W King 08:02, 6 September 2007 (CDT)

Yes, see [1] and I've seen it other places. A perfectly clean glass will not produce a sparkle. The microscopic particles of dirt are required to act as a nucleus for the formation of the bubbles. The same also goes for beer. If you use soap on your beer glasses, you won't get as good a head as if you rinse the glasses in soap-less water. Derek Harkness 09:18, 6 September 2007 (CDT)

That seems to be directly contrary to an article I read in the NYT a couple of weeks ago that bears out my own experience: a *really* clean glass will not generate as much head when pouring a beer as a glass that has already had a beer in it and been emptied (drunk). The bubbles need a little adhersion to gain traction, so to speak. Ditto for champagne, the article said. Lemme see if I can find it.... Hayford Peirce 11:40, 6 September 2007 (CDT)