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I think somewhere not too long ago someone asked this question..? But I am not positive who.. and I don't remember the answer!... So we need another answer !LOL...
The formation of the bubbles is due to the imperfections in the glass. These are nucleation sites and allow the gasses in champagne to form on the rough parts of the glass rather than the smooth parts. I suspect that because the glass is made in two parts (the bowl and the stem) then joined, there are more imperfections at the join ie the base of the glass, and therefore this is where most of the nucleation sites are, and hence more bubbles can form here.
...Do you think then if I poured coke into a champagne flute that the bubbles would also come from the bottom part of the glass
]LightArrow - describe in more detail what you want to be done and what to watch - and I will try and remember to do it, cos I drink it at every available opportunity 
Have you seen the new lager glasses with nucleation grid on the bottom. I saw a huge box outside a pub with "stella nucleation" printed on it - this sound like some off the wall theory about stars from the new theories part of the forum rather than a box for new pint glasses.
What's the diameter of that wafer - it's beautiful. I use hard disc platters as coasters - so I might need to get hold of one of those wafers for full set