LONDON - The luxurious bubbles that pop up and tickle the nose of a champagne drinker release explosions of flavor and not just fizz, scientists said on Monday. French and German researchers analyzed ...

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 ...

As New Year's Eve approaches and you prepare to pop open that champagne bottle, keep your fingers crossed for small bubbles ... and lots of them. That long train of tiny, rising bubbles is the key to ...

As the clock strikes midnight around the world on New Year's Eve, countless bottles of champagne will be popped to see in another year. But there is more to the distinctive drink than meets the eye - ...

I started an informative newspaper column called “Wine 201” about 20 years ago, with the intent of building a wine culture in my hometown of Geneva in Ashtabula County. At the time, there were just ...

Hoppy beers such as pale ales are becoming increasingly popular. One reason is their pleasant fruity aroma that partially stems from compounds called thiols. Brewers have been looking for an accurate ...

Trehalose, a sugar found naturally in mushrooms, honey, lobster and shrimp, improves the fruity aroma and the levels of healthy polyphenol compounds in strawberry cream, suggests a new study. The new ...