Editing Sparkling wine (section)

===Bubbles===
{{see also|Carbonation}}
[[File:Rose champagne infinite bubbles.jpg|left|thumb|upright|Bubbles in a rosé sparkling wine]]
An initial burst of effervescence occurs when the sparkling wine contacts the dry glass on pouring. These bubbles form on imperfections in the glass that facilitate [[nucleation]].
Nucleations are needed to stimulate the formation of bubbles because carbon dioxide has first to diffuse from the wine solution before it can rise out of the glass and into the air. A poured glass of sparkling wine will lose its bubbliness and carbon dioxide gas much more quickly than an open bottle alone would.<ref name="Oxford pp 272-273">J. Robinson (ed.) ''The Oxford Companion to Wine'' (third ed.), pp. 272–273. Oxford University Press 2006 {{ISBN|0-19-860990-6}}.</ref> The [[frothiness]] or "mousse" of the wine, along with the average size and consistency of the bubbles, can vary depending on the quality of the wine and the type of glass used.<ref name="Oxford pp 656-660"/>

[[File:Champagne bubbles mousse.jpg|right|thumb|As the bubbles rise to the surface of the glass, they form a frothy ''mousse''.]]
According to the wine academic Graham Harding, the average bottle of champagne contains enough carbon dioxide to potentially produce 49 million bubbles.<ref name="Miscellany">G. Harding (2005). ''A Wine Miscellany'', pp. 136–137. New York: Clarkson Potter Publishing. {{ISBN|0-307-34635-8}}.</ref> Wine expert [[Tom Stevenson]] puts the number at 250 million.<ref name="Stevenson pp 169-178"/> The bubbles initially form at 20 [[micrometre|micrometer]]s in diameter and expand as they gain buoyancy and rise to the surface. When they reach the surface they are approximately 1 millimeter in size. It is speculated that the bubbles in sparkling wine may speed up [[alcohol intoxication]] by helping the alcohol to reach the bloodstream faster. A study conducted at the [[University of Surrey]] in the United Kingdom gave subjects equal amounts of flat and sparkling champagne which contained the same [[alcohol level|levels of alcohol]]. After 5 minutes following consumption, the group that had the sparkling wine had 54 milligrams of alcohol in their blood while the group that had the same sparkling wine, only flat, had 39 milligrams.<ref name="Miscellany"/>

Putting a spoon in an open bottle of sparkling wine to keep it bubbly is a myth. A proper stopper is much more effective.<ref>{{Cite web |url=https://www.theguardian.com/food/2021/dec/31/putting-spoon-in-open-bottle-champagne-sparkling-wine-does-not-keep-it-bubbly |title=No, putting a spoon in an open bottle of champagne doesn't keep it bubbly – but there is a better way &#124; Geoff Scollary for The Conversation |first=Geoff Scollary for The |last=Conversation |date=31 December 2021 |website=The Guardian}}</ref><ref>{{Cite web |url=https://www.decanter.com/learn/advice/putting-spoon-in-champagne-work-ask-decanter-349914/ |title=Does putting a spoon in Champagne work? |first=Ellie |last=Douglas |date=13 December 2016 |website=Decanter}}</ref>