How to pour champagne

It's by-God gratifying to know that in a time of social, political, and economic upheaval, some people can keep their priorities straight. Some French researchers have found that pouring champagne down the side of an angled glass, rather than straight down the middle in a vertical glass, preserves up to twice as much of the carbon dioxide, so it pops on your tongue, not in the glass. That could be their slogan. Keeping the champagne cooler also helps. They like 39 degrees Fahrenheit.