Whilst in Bahrain, after finishing the Society of NLP Master Practitioner course, I was taken to the 5 star Banyan Tree Restaurant and spa for a wonderful lunch, actually and afternoon snack, and as we drunk glasses of champagne, a question arose. What makes the bubbles in a glass of champagne?
Once the bottle is opened, say at a table, the trapped carbon dioxide is release slowly, or in the case of the winners of the F1 races, rather quickly.
But why do the bubbles once the champagne has settled still come from the bottom of the glass?
Could it be that the weight of the champagne forces the bubbles out of the liquid? That would mean that the bubbles would be from the deepest part of the glass, but when looking at the glass above and below, that is not true. Also by tipping the glass so that there would be a lower part of the glass, the bubbles keep coming from the same place, in fact bubbles can be seen emanating from many parts of the glass.
Why don’t the champagne bubbles come from the deepest part of the glass?
Is it because there is a flaw in the glass? Surely not every glass has a flaw?
I am confused. I need answers.
Please if you can answer, drop a comment below.