French researchers found a way to preserve champagne bubbles in a glass. A report in the Journal of Agriculture and Food Chemistry says you have to treat it like beer.
University of Reims professor Gérard Liger-Belair says champagne should be kept cool and poured at an angle. Study authors conclude: "The beer-like way of serving champagne has much less of impact on its dissolved CO2 concentration than the champagne-like way of serving, especially at low champagne temperatures (4 and 12 °C). The beer-like way of serving champagne is much softer than the champagne-like one."
However, champagne expert Tom Stevenson thinks this is bogus. He comments: "Pouring Champagne like a lager is a seen as a really naff way to serve it. You would not see a sommelier doing it in a million years. Pouring it like the sommeliers do, does you a favour by letting the free CO2 escape from the glass so the bubbles don’t get up your nose."