A study from the University of Reims (France) published in the journal PLoS ONE reveals that the shape of the glass where champagne is served affects the amount of bubbles it contains and, therefore, how we experience its taste. Specifically, the researchers studied the concentration of carbon dioxide (responsible for the formation of bubbles) and ethanol on the surface of the champagne during a 15-minute interval after serving 100 milliliters of the drink in a tall and narrow glass or in a wide cup. In addition, they observed with infrared thermography how the gas "escaped" from the different cups. The experiments revealed there was more gas concentration on the elongated cup.
The result would explain why when drinking the experience is different depending on the container used? The rising bubbles radiate a cloud of small drops of champagne super-concentrated with aromatic compounds ?, the authors explain in the article. And this effect is much more intense for smell and taste in a glass with a narrow mouth. To the point that it can "sting" our nose.
