Paul James asked:
In my more reckless years I had a party piece, which was to shake a bottle of expensive champagne violently for a period of time. Then open it. So long as I opened the bottle at about 45 degrees, there would be no bubble coming out whatsoever. What's actually going on?
Caroline Steel attempted to recreate Paul's party trick...
Georgia - Right. Weíre going to try and recreate this now so are you ready to shake?
Caroline - Yes, Iím ready.
Chris - Mind my car!
Georgia - Letís goÖ
Caroline - Okay, right. So Iím shaking it and now Iím going to try and pull the cork off at forty-five degreesÖ Oh no, Iím going to shake a bit more.
Gerogia - Itís that awful moment when you canít pull it off.
Chris - Itís not quite F1, is it?
Caroline - Hear we go - itís slowly edgingÖ Pop.. and yes, there was a lot of foam.
Georgia - Weíre filming this and weíll put the video up later but, actually not that much came out. Weíve still got a bit but it did fizz all over the place. So,should this have worked?
Caroline - Yes, so it should have worked. Because I tilted it at forty-five degrees, I increased the surface area of the liquid inside the bottle so there should have been enough space for the foam to form and not fizz out. But I think what I did wrong was I didnít quite get it at forty-five degrees because I was trying to hard to pull it off that I didnít allow there to be enough surface area for the foam to form so it spilled out. So Iíll try again another time butÖ
Georgia - Iím afraid weíve only got the one bottle for now.
Caroline - But yeahÖ I need some practice.
I regret the intrusion of the hoi-polloi and spumanti-louts into this forum, but one can at least try to educate them.
video, or it did not happen mrsmith2211, Tue, 13th Sep 2016
When I saw 45į I assumed it was being served in Kuwait or Baghdad and was about to reply it would be better cooled but upon more careful reading I note it refers to the angle the bottle is held not the temperature. syhprum, Tue, 13th Sep 2016