LITTLE ROCK — POURING BUBBLY Champagne may be a symbol of life at the top, but it is best poured into a tilted glass just like that other sparkling beverage, the plebeian beer, according to a new study published in the Journal of Agricultural and Food Chemistry.
That’s because the bubbles - or dissolved carbon dioxide - in champagne release its aroma and cause a tingly feeling that heightens the drinking experience. The higher the concentration of bubbles, the better.
The best way to keep the bubbles in the beverage, as any beer drinker knows, is to let the liquid tumble gentlydown the side of a tilted glass.
When champagne is poured into a glass held vertically, it loses twice the amount of bubbles, said Gerard Liger-Belair, the study’s lead author and a physicist at the University of Reims, in the heart of France’s Champagne region.
“There is more turbulence and more motion in the liquid in a vertical pour,” Liger-Belair said. “When you tilt the glass the liquid invades the glass with less force.” - The New York Times COOKING CLASSES Kids Cook! is accepting registration for fall cooking classes. Classes at Pulaski Academy, 12701 Hinson Road,Little Rock, (grades K-4), 3:30 - 5 p.m. Mondays, Sept. 13-Oct.
18; Kids Cook! at Eggshells, 5705 Kavanaugh Blvd., Little Rock, (ages 8-12), 10:30 a.m.-12:30 p.m. Oct. 9; Kids Cook!
and The Great Pumpkin at Eggshells, 5705 Kavanaugh Blvd., Little Rock, (ages 8-12), 10:30 a.m.-12:30 p.m., Oct. 30;
Kids Cook! Holidays for Kids at Eggshells, 5705 Kavanaugh Blvd., Little Rock, (ages 8-12), 10:30 a.m.-12:30 p.m., Nov. 13 and Dec. 4. Space is limited.
Registration is required. Cost varies by class. Registration includes ingredients, recipe book, cooking utensil and a snack. To register or for more information, call (501) 766-7629 or visit kidscookar kansas.com.
Food, Pages 32 on 09/08/2010