The Science of The Bubbly

No I am not tempted to find the youtube, but I do love the stuff:

Don Ho was right. It is the tiny bubbles. A team of researchers — in Europe not surprisingly — found that Champagne's bursting bubbles not only tickle the nose, they create a mist that wafts the aroma to the drinker.

"I love the idea that such a wonderful and subtle mechanism acts right under our nose during Champagne tasting. In a single Champagne glass, there is as much food for the mind as pleasure for your senses," said researcher Gerard Liger-Belair of the University of Reims Champagne-Ardenne in France.

No need for stimulus money for this. Non-virtue is its own reward. Let the French foot the bill.

P.S. How about some Ella. OK, Frank: Champagne makes it better.

...Oh, and Barbra admits singing People is boring. Well, it worked for me when I was 14--back when I was a dewy-eyed Gene McCarthy supporter.