Uncorked: The Science of Champagne (Hardcover)

Champagne for Dummies by Ed McCarthy

4000 Champagnes by Richard Juhlin 5.0 out of 5 stars (2)

The Art and Business of Champagne by Dan Ginsburg £29.93

Destination Champagne: The Individual Traveller's Guide to Champagne - The Region and Its Wines (Independent Travellers Guide N) by Philippe Boucheron 5.0 out of 5 stars (3)  £7.49

Champagne: How the World's Most Glamorous Wine Triumphed Over War and Hard Times by Don Kladstrup £14.44

› Explore similar items

Review
This book presents the birth, life and death of a champagne bubble with such gusto, good humor and clarity that you will devour its delicious contents in one gulp. Whereas good champagne is to be sipped, this book is not. You will never experience the sensual elegance of champagne in quite the same way again once you have read this entertaining account of its history and 'fizzics.'
(Richard N. Zare Nature )

A highly entertaining introduction to the science of champagne bubbles. . . . Uncorked is very readable, and Liger-Belair's clear and simple descriptions of the physics are superbly suitable for a general audience. The book is also very aesthetically pleasing, making it an ideal present for wine lovers and bores alike.
(Stuart West Science )

Uncorked is an interesting, enjoyable read for anyone who has gazed too long upon a champagne-filled flute.
(Gregory Mone Popular Science )

Liger-Belair, a physicist inspired to study bubbles by a brainstorm over a beer, delves into a champagne flute with a curiosity as strong as his microscope. The result is a book as informative as it is engaging, boosted by the gorgeous, up-close photos of bubbles in motion.
(Tara Q. Thomas The Denver Post )

This small, gold-wrapped jewel-of-a-book makes the perfect companion gift to a bottle of bubbly. . . . Written by a passionate, wine-loving physicist with just the proper level of jargon for non-scientists, the birth, rise and bursting of a Champagne bubble is scrutinized, rhapsodized, diagrammed, photographed and, finally, demystified. . . . Knowing more about a bubble's lowly birth (formed from debris on the side of the glass) and ephemeral rise to fame will only serve to make you love it more.
(Claudia Conlon The Wine News )

A delightfully readable little book.
(Joanna Simon The Sunday Times )

[A] convivial examination of the party season's favorite tipple.
(Paul Nettleton The Guardian )

The ultimate guide to the 'fizzics' of sparkling wine.
(Deborah Scoblionkov Philadelphia Inquirer )

Ah, a science lesson I can really get into. . . . You will learn that there is no scientific evidence to support the assertion that small bubbles make for finer champagne; that champagne poured into completely clean glasses will always be flat; that narrow flutes with round bottoms make the most desirable sipping vessels; and that corks should be released with a 'subdued sigh' rather than a bang.
(Anjana Ahuja The Times )

Chances are good that during the holiday season, you found yourself holding a glass of champagne. If the festivities were flagging, a question may have crossed your mind: What causes those delightful little bubbles that tickle your nose? In Uncorked, Gerard Liger-Belair answers this and other questions that have occupied the wine world since the night French monk Dom Perignon invented champagne in the late 17th century.
(Donald Morrison Time Magazine )

Never have I been so fascinated by so much information that I didn't need. . . . [A]n irresistible read.
(Richard Kinssies Seattle Post-Intelligencer )

Did you ever look into a flute of champagne and wonder where those tiny bubbles come from? Physicist Liger-Belair explains this scientific phenomenon in easy-to-understand language, combined with diagrams and beautiful state-of-the-art, high-speed photography. In the process, he delves into the history, art, and science of making champagne.
(Choice )

Review
The latest champagne science explained in blissfully plain English by a French scientist. Not just any French scientist. The author, Gérard Liger-Belair, is an associate professor at the University of Reims, where he has devoted his professional life to the study of bubble science. In 2002 he shook the champagne world when he trashed previous nucleation theory with photographic proof of how and where bubbles are created. Now he has written a remarkably concise book around his discovery, and it is something that even the least technically minded champagne lover should raise a glass to.
(Tom Stevenson, author of "Christie's World Encyclopedia of Champagne & Sparkling Wine" )

See all Product Description

First Sentence
Champagne has launched thousands of ships, toasted countless weddings, and inaugurated billions of New Year's parties throughout the world. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover

Search inside this book:

1 Review 5 star:  (1) 4 star:    (0) 3 star:    (0) 2 star:    (0) 1 star:    (0)           Average Customer Review 5.0 out of 5 stars (1 customer review)		Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews   4 of 5 people found the following review helpful: 5.0 out of 5 stars Illustrated history of a champagne bubble, 26 Jan 2005 By A Customer Uncorked : the science of champagne or how all to learn on this festive and sparkling beverage so much appreciated throughout the world? In a very pleasant prose to read, the author : Gerard Liger-Belair, an associate professor in Physical Sciences at the University of Reims Champagne-Ardenne and consultant for the research department of Moet & Chandon, describes elegantly and for the first time the fragile and transitory life of a champagne bubble from its birth to its burst on the surface. Furthermore superb and fascinating black and white photographs permit to visualize what the naked eye cannot perceive like the formation of geometrical structures in the shape of flowers or dynamics of the bubbles such galaxies at the liquid surface. This book is a real concentrate of knowledge combining with brilliance history, science and art. Here is a physicist in love with bubbles and phenomenon of effervescence which makes the dynamics of fluids attractive! I think that Uncorked is a remarkable tool for popularisation, accessible to the greatest number and Gerard Liger-Belair, a professor that any student would dream to have. Never again you will look at a champagne flute in the same way! A lover of champagne Comment Comment | Permalink | Was this review helpful to you? Yes No (Report this) Share your thoughts with other customers: Create your own review › See all customer reviews...		Ad feedback   Search Customer Reviews Only search this product's reviews

Books I've read 2: A list by Michael Upsher   Books of a lifetime: A list by J. Rodgers   The best books to kick back and enjoy: A list by Charlotte Create a Listmania! list

Search Listmania!

• Books > Food & Drink > Drinks & Beverages
• Books > Food & Drink > Wine & Winemaking
• Books > Science & Nature > Chemistry > Physical Chemistry
• Books > Scientific, Technical & Medical > Chemistry > Physical Chemistry

Cooking / Beverages / Wine & Spirits
Science / Chemistry / Physical & Theoretical
Alcoholic beverages
Analysis
Beverages - Wine & Spirits
Champagne (Wine)
Chemistry - Physical & Theoretical
Cooking
Cooking / Wine
Food and Drink
General cookery
Physical chemistry
Popular Science
Science: general issues
Wines


i.e., each product must be in subject 1 AND subject 2 AND ...

• Would you like to update product info or give feedback on images?
• I am the Author, and I want to comment on my book.
• I am the Publisher, and I want to comment on this book.