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This is Scientific American's 60-Second Science. I'm Christopher Intagliata. Got a minute?

You don't have to be a champagne¹ buff to want the best flavor from your bubbly. So the secret to a perfect glass? It's all in the pour, according to a study in the Journal of Agricultural and Food Chemistry.

A key player in champagne's taste is its dissolved carbon dioxide. As that CO2 bubbles out, it releases aroma², and provides that tingly bite. As soon as you uncork a bottle, CO2 starts diffusing³ from the champagne into the air. But pouring it speeds up that process, by increasing surface area and turbulence⁴. Chemists—French ones, of course—poured champagne into fluted⁵ glasses two ways. The traditional way, straight down, splashing off the bottom—and the beer way, onto the side of a tilted⁶ glass. Then they measured the CO2 lost during the pour. At 40 degrees Fahrenheit⁷, champagne poured traditionally quickly lost a quarter of its carbon dioxide. But pouring down the side caused only half the gas loss. Closer to room temperature, the drink became flat fast, whatever way you pour. So if you want your champagne très bon, keep it cold. And pour that bubbly like it's Bud.

Thanks for the minute. For Scientific American's 60-Second Science. I'm Christopher Intagliata.