Uncorked: The Science of Champagne (Hardcover)

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 )

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" )