The science behind bubbles in champagne is an active field of research. Here, a red spotlight highlights bubbles growing at the bottom of a goblet, where they stick thanks to surface tension. Gérard ...

This story originally appeared on Ars Technica, a trusted source for technology news, tech policy analysis, reviews, and more. Ars is owned by WIRED's parent company, Condé Nast. Bubbles have long ...

Many shoppers default to one bottle without considering timing, sweetness, or food—and it shows in the glass.

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