But if you want your fizz to be perfect this Christmas, there is a scientific knack to it, according to the world's leading expert on the physics of champagne. According to Prof Liger–Belair, how the champagne is treated can have a significant effect on the quality of the wine, especially its fizz factor. A flute glass – a long–stemmed glass with a deep, tapered bowl and a narrower opening – is perfect. Carbon dioxide is the gas responsible for the bubbles in champagne and other fizzy drinks. The characteristic pop is caused by the sudden drop of pressure inside the bottle's neck, which causes the carbon dioxide inside to rapidly expand.

Source: Daily Mail December 21, 2025 11:01 UTC