Spring racing carnival is in full swing, and that means Aussies are drinking massive amounts of champagne (or sparkling wine, if we want to not offend the French). For Melbourne Cup alone, an estimated 10,000 bottles will be consumed trackside. But is it true that the bubbles get you drunk quicker? And conversely, is it true that the hangover from champagne is less pronounced than with other beverages?
Most Champagne drinkers will tell you that less carbonation leads to worse tasting champagne. The Journal of Agriculture and Food Chemistry shows us the optimal conditions for a bubbly glass of bubbly: serve it cold and pour it like you would beer.
