Dear customer, admit it, at least once you've found yourself swirling a glass of bubbles before putting your sense of smell to the test. It doesn't matter if this happened not at a restaurant but in your room away from judgmental eyes. If your answer is yes – and you won't be asked for the reason – you are in the right place to redeem yourself.
Sparkling wines should not be disturbed
Unlike still wines, a glass containing bubbles (whatever they may be) should never, never, never be swirled.
The swirling motion causes a rapid dispersion of carbon dioxide and, consequently, a significant loss of effervescence. Not only that: the macromolecules of aromas and flavors brought to the surface after pouring (called "Archimedes' Push") risk "precipitating" into the liquid solution, compromising the entire olfactory, retro-olfactory, and, above all, gustatory experience.
The bubble works autonomously: it is born, grows (but not too much), accelerates in a controlled manner using "small elevators," lives a long time (if it's of quality), and explodes, maximizing sensory perceptions during tasting.
So, dear customer, leave it alone. The world is already shaken enough.
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