effervescence (12. 128)

Having previously explored the physics of tiny bubbles, we enjoyed this deep dive that brings together the study of flutes and coupes, the fermentation process and the celebrated through probably apocryphal declaration by Dom Pierre Pérignon that he was tasting the stars, which nonetheless has its place above earthly bounds insofar that the science behind it fizzy drinks also has applications in aerosols, cloud formation and carbon-sequestration on our planet and beyond. The article circles back to the glass and the toast with suggestions to optimise effervescence and all the factors, virtual sytnhesis of synaesthesia, that effect the palette. More BBC features correspondent Nicola Jones at the link above.