The Science of Champagne
Princeton University Press
On Sale: September 27, 2004
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Non-Fiction Cooking / Food
Uncorked is the first book to quench our curiosity
about the inner workings of one of the world's most popular
drinks. Prized for its freshness, vitality, and sensuality,
champagne is a wine of great complexity. Mysteries aplenty
gush forth with the popping of that cork. Just what is that
fizz? Can you judge champagne quality by how big the bubbles
are, by how long they last, by how they behave before they
fade? Why exactly does serving champagne in a long-stemmed
flute prolong both the chill and the effervescence?
Through lively prose and a wealth of state-of-the-art,
high-speed photos, this book unlocks the door to the mystery
of what champagne effervescence is really all about. GÃ©rard
Liger-Belair provides an unprecedented close-up view of the
beauty in the bubbles--images that look surprisingly like
lovely flowers, geometric patterns, even galaxies as they
rise through the glass and then burst forth on the surface.
He fully illustrates: how bubbles form not on the glass
itself but are instead "born" out of debris stuck on the
glass wall; how they rise; and how they burst--the most
picturesque and functional stage of the bubble's fleeting
Uncorked also provides a colorful
history of champagne, tells us how it is made, and asks:
could global warming spell its demise? Bubbly may tickle the
nose, but this book tackles what the nose and the naked eye
cannot--the spectacular science of that which gives
champagne its charm and gives us our pleasure.
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