Shaking a bottle of Champagne increases internal bubbles due to carbon dioxide agitation. However, waiting a few minutes before opening allows those bubbles to dissipate, reducing pressure and preventing excessive spillage. A study from the University of Reims confirmed that shaking does not increase explosion risk but instead slightly decreases it. Waiting approximately 220 seconds allows the drinker to enjoy Champagne without losing bubbles or wine, making for a more satisfying experience.
Shaking a bottle of Champagne causes the carbon dioxide to create more bubbles, but waiting a few minutes before opening allows those bubbles to dissipate and reduces pressure.
The University of Reims found that shaking sparkling wine slightly reduces the risk of the bottle exploding upon opening, contrary to common belief.
It takes about 220 seconds for the bubbles created by shaking Champagne to disappear, allowing for a more controlled and enjoyable pouring experience.
Shaking Champagne and then opening it immediately leads to loss of wine and bubbles; waiting helps maintain the quality of the sparkling drink.
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