1. The Science of Champagne That effervescence that defines the most celebratory drink in alcohol’s repertoire happens to be one giant happy accident. As physicist Gerard Liger-Belair explains in his new book, “Uncorked: The Science of Champagne,” those hundreds of bubbles bursting per second are vehicles for flavor and scent. It was considered a product of poor wine-making, and Catholic monk Dom Pierre Pérignon was …
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