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.
This particular study looked at two different champagne pouring methods: the champagne method, and the beer method:
During the standard champagne-like way of serving, champagne vertically falls and hits the bottom of the flute (thus usually providing a thick head of foam, which quickly vertically extends and then progressively collapses during serving). This way is the traditional way of serving champagne and sparkling wines in bars, clubs and restaurants.
During the beer-like way of serving, champagne flows along the inclined flute wall and progressively fills the flute. The axis of symmetry of the flute inevitably and progressively recovers its vertical position during serving. This beer-like way of serving champagne is less turbulent, with usually much less foam generation.
They found that, while method one is more widely used for pouring champagne, you’ll keep your CO2 concentration the highest with the second method. Furthermore, they also show that the colder the bubbly is, the higher your CO2 concentration. Hit the link to read more, and share your sparkling serving tips, like using a spoon to keep it bubbly, in the comments.
On the Losses of Dissolved CO2 during Champagne Serving [Journal of Agriculture and Food Chemistry via Kottke]