London: Champagne drinkers world over have one more reason to raise a toast- a formula for that perfect frothy glass. Here's the news on how you can pep-up your spirits and relish the fizz.
Dr Steve Smith, Principal Lecturer in Wine Studies at Coventry University, and author of the formula for Marks & Spencer, says it is worthwhile to recall the laws while popping open a champagne bottle. According to smith, P = T/4.5 + 1, where P is pressure and T is temperature-when the temperature is at 5 to 7 degrees the pressure will be 2 to 2.5 atmospheres, a third less than normal.
Therefore, uncorking a bottle of champagne at a lower temperature is not only a safer option but also a tastier option!
The Mirror, quoted Smith, saying, "There are four reasons why we should open it at the optimum temperature: When the temperature is lower the pressure will be lower, making it safer. Secondly, champagne tastes better when chilled as acidity is emphasized. Thirdly, there's more fizz and more enjoyment. Lastly, the colder the champagne, the slower the bubbles are released which means you can enjoy them for longer."