Want an extra-bubbly champagne experience? Wipe the glasses vigorously with a clean towel before serving.
That's because new research shows that champagne bubbles begin with tiny cylindrical fibers deposited on glasses from the air or towels used to dry the glasses.
The research could help scientists deal with unwanted bubbles in food processing, medicine and other fields.
Last year at the International Wine and Food Festival at the Banff Springs Hotel, we had the pleasure of enjoying a tasting of Austrian wines, featuring, of course, the premiere Austrian varietal, Gruner Veltliner.
Now Von Strasser, a Napa winery, has harvested California's first commercial crop of the grape. It will be interesting to see what they come up with.
For our part, we found that, alas, as with so many other varietals, the bottles we really, really liked were the ones that were really, really expensive.