Champagne just isn't champagne sans its bubbles, and researchers have now highlighted the effects that glass shape and temperature can have on carbonation upon serving and the drinking experience.

The researchers, led by Gerard Liger-Belair (GSMA), Guillaume Polidori (GRESPI) and Clara Cilindre (URVVC) of the University of Reims in France, studied the gaseous carbon dioxide and ethanol in the space above the champagne surface after it is poured into either a tall, narrow flute or a wide, shallow coupe.