"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, Gerard 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."
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