Uncorked : the science of champagne / Gérard Liger-Belair.
Material type: TextPublisher: Princeton : Princeton University Press, [2004]Copyright date: ©2004Description: 152 pages : illustrations ; 20 cmContent type:- text
- unmediated
- volume
- 0691119198
- 9780691119199
- 641.2224 22
- TP555 .L54 2004
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.2224 LIG (Browse shelf(Opens below)) | 1 | Available | A263816B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.2224 GIN The art and business of champagne / | 641.2224 JUH 4000 champagnes / | 641.2224 KLA Champagne : how the world's most glamorous wine triumphed over war and hard times / | 641.2224 LIG Uncorked : the science of champagne / | 641.2224 STE Champagne / | 641.2224092 CLI The widow Clicquot : the story of a champagne empire and the woman who ruled it / | 641.229 CRO Ciderland / |
Includes bibliographical references (pages 145-147) and index.
1. Introduction -- 2. The history of champagne -- 3. The making of champagne -- 4. A flute or a goblet? -- 5. The birth of a bubble -- 6. The bubble rises -- 7. The bubble bursts -- 8. Afterword : the future of champagne wines.
"Uncorked is the first book to quench our curiosity about the inner workings of one of the world's most popular drinks. Prized for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, by how long they last, by how they behave before they fade? Why exactly does serving champagne in a long-stemmed flute prolong both the chill and the effervescence?; Through lively prose and a wealth of state-of-the-art, high-speed photos, this book unlocks the door to the mystery of what champagne effervescence is really all about. Ge;rard Liger-Belair provides an unprecedented close-up view of the beauty in the bubbles--images that look surprisingly like lovely flowers, geometric patterns, even galaxies as they rise through the glass and then burst forth on the surface. He fully illustrates: how bubbles form not on the glass itself but are instead "born" out of debris stuck on the glass wall; how they rise; and how they burst--the most picturesque and functional stage of the bubble's fleeting life.; Uncorked also provides a colorful history of champagne, tells us how it is made, and asks: could global warming spell its demise? Bubbly may tickle the nose, but this book tackles what the nose and the naked eye cannot--the spectacular science of that which gives champagne its charm and gives us our pleasure."--Publisher description.
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