The fun team at Reactions is back to explain some more interesting science, this time explaining why Champagne is bubbly.
The sparkling fizz of a nice glass of Champagne is something we all take for granted but a quick watch of this video will show you how a second fermentation process that the drink goes through adds the bubbles.
It’s all about carbon dioxide in the wine and how gases change when the cork is finally released from the bottle.
There’s also some interesting information on what it is that gives Champagne it’s unique flavour.
Chef Michael Solomonov, chef-owner of Zahav, winner of the James Beard award for Best Restaurant in America, writes an honest letter to his younger self.
