

I am reading a book called, "How to Enjoy wine," by Hugh Johnson. It mentions
that a silver spoon in Champagne helps keep in the fizz and they don't know
how. However this web site:
http://www.sciencenet.org.uk/database/Technology/0104/t00354d.html
Says the contrary.
I'm not a Champagne drinker, but the only way to prove this is to take two
twin bottles of champagne kept at the exact same temperature and open both.
Put a siver spoon in one, wait, and see what happens.
See these other articles on Champagne and silver spoons:
http://www.guardian.co.uk/notesandqueries/query/0,5753,-11664,00.html
http://www.lorentz.leidenuniv.nl/lunchcalc/spoon/spoon/node1.html
http://kcd.com/jj2/useless/useless4.html
http://www.epicurious.com/d_drinking/d04_champagne/bottlecare.html
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