2024 the best champagne in the world review

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The spectacular science behind champagne's effervescence

Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about.

Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character.

Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot—the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.

ASIN ‏ : ‎ B00CRYV812
Publisher ‏ : ‎ Princeton University Press; Revised edition (June 2, 2013)
Publication date ‏ : ‎ June 2, 2013
Language ‏ : ‎ English
File size ‏ : ‎ 12455 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 205 pages
Reviewer: Bernard M. Patten
Rating: 5.0 out of 5 stars
Title: A Good Book about my Favorite Drink
Review: The problem with Champagne, at least for me, is that it tends to disappear too fast. That was also the problem with this book. It reads too fast. Before I knew it the pleasure was behind me. Uncorked starts with the history of this famous drink, including the revelation that Dom Pierre Perignon was originally told by the Pope and other powers to get those lousy bubbles out of the white wine. Then the members of the Royal Court at Versailles under Louis XIV began to appreciate the bubbles. So, after years of fruitless labor trying to get the bubbles out of the wine, at the end of the seventeenth century, Dom was ordered to reverse his efforts and devise methods to increase the bubbling in the wine, which, incidentally, he did. After history, we have a chapter on making Champagne: pretty standard stuff. But if you don't know it yet, learn it here so at the next dinner you can talk with authority. Next comes the most informative chapter: A Flute or Goblet? Which is better? Those of you who know Champagne know the answer. And those of you who don't know Champagne can find the correct answer here. The amazing thing for me is that I knew the answer, but I didn't understand the scientific reasons why flute was better. Science is always right and here we find no exception. The last few chapters then talk in extenso about bubbles and as this is the essence of Chamapgne, the discussion is well worth the effort expended in studying the science of Champagne bubbles and the photographs that illustrate that science. Just as a book has a beginning, a middle, and an end, a bubble has a birth, a rise, and a burst. This book didn't make me want to go out an read more about Champagne, but it did make me want to go out and drink some more and while drinking I shall appreciate the remarkable history and science that goes into this fine drink.

Reviewer: Ursiform
Rating: 4.0 out of 5 stars
Title: I enjoyed this book, but it's not for every Champagne drinker
Review: The subtitle of this book is "the Science of Champagne", and this is a book of science. It starts with an historical introduction to sparkling wine (the real history, not the myths). But then it get into science. Real science.As you go through this book you'll encounter Henry's law and Van der Waals forces. You'll learn the difference between the fluid sphere limit and the rigid sphere limit. On one page you'll encounter wake instabilities and hydrodynamic instability. You'll learn about nucleation and laser tomography.None of which is bad. I'm a physicist by training, and I eat this stuff up. If you are interested in both science and bubbly, you should enjoy this book. But if the preceding paragraph put you off, this probably isn't the book for you.This is a fairly technical book with figures, photos, and references. As technical works go, it's a quick read. But if technical stuff turns you off, you won't enjoy it.As a warning, there is a section on what global warming might do to the Champagne region. If you refuse to accept that warming is occurring, this might annoy you.Overall, I enjoyed this book. But it's not for everyone.

Reviewer: JimiPaige
Rating: 5.0 out of 5 stars
Title: Very informative
Review: This book is well written and concise making it a great way to expand knowledge of bubbly. I have been drinking champagne for many years now and read much about it. Still managed to learn something from this book though.Great.

Reviewer: Mandy Mooney
Rating: 5.0 out of 5 stars
Title: Great pick for champagne nerds!
Review: I bought this for my husband after we visited Reims, France as a gift. He's a scientist and loved how this book was written!

Reviewer: D. Speer
Rating: 4.0 out of 5 stars
Title: Helpful, but not amazing
Review: When I ordered this book I was hoping for more about science around Champagne as a whole, but this book is very focused on the bubbles and the science behind them. Literally how the bubbles form, move, etc not much on which yeasts will get better results, nor how various grapes or styles of rose will impact the bubbles. There's definitely some useful information in here, but I would buy this book only if you're really into Champagne or liquid/bubble physics.

Reviewer: Buystoomuch
Rating: 5.0 out of 5 stars
Title: Champagne Science
Review: The scientific descriptions are very interesting.

Reviewer: TriciaTrojan
Rating: 5.0 out of 5 stars
Title: Learn about bubbles
Review: Fabulous book with a fresh approach to the subject.

Reviewer: brewstah
Rating: 4.0 out of 5 stars
Title: Four Stars
Review: It is very technical, but a little outdated

Reviewer: Shakeyjake
Rating: 5.0 out of 5 stars
Title:
Review: Great Item, High Quality. Arrived on time, just as you'd expect really.

Reviewer: Bubu
Rating: 5.0 out of 5 stars
Title:
Review: Champagner einmal anders betrachtet: ganz wissenschaftlich!Mit tollen Aufnahmen und Erklärungen. Dabei wird auf Formeln und Mathematisierung aber verzichtet, somit auch für Nicht-Wissenschaftler gut verständlich.Sehr witzig, ideales Geschenk für Sektliebhaber,Dem Autor gehört der Doktortitel verliehen!

Reviewer: 川田
Rating: 4.0 out of 5 stars
Title:
Review: コーヒーに入れるミルクの挙動も魅力的ですが、気泡の動きも魅力的です。ビールとChampagenでこれほど違うのかと改めて感じました。化学工学に通じる話なので、無理なく読めました。個人的には数式があると、仕事にも使えて便利な本になると感じましした。ただ、写真が白黒、なのが少々残念です。

Reviewer: AP80
Rating: 4.0 out of 5 stars
Title:
Review: An excellent little book detailing the intrinsic characteristics of bubble formation in champagne. Fascination for a champagne lover like me.

Reviewer: mehmetwine
Rating: 5.0 out of 5 stars
Title:
Review: If you want.to know every aspect about champagne