Mathematician reveals the secret of how to pop a champagne bottle this Christmas
British mathematician Eugenia Cheng said opening the bottle with slight hand pressure helps minimise the spray and bang
A MATHEMATICIAN has worked out the method for the perfect champagne bottle “pop”.
The secret is in the temperature and carefully easing out the cork.
Eugenia Cheng said bubbly should be chilled in an ice bucket — not in the fridge — for 40 minutes to get it to 6.7C.
At this temperature bubbles have less energy so do not spray everywhere.
MOST READ IN FOOD
Opening the bottle with the minimum amount of force helps minimise the explosion and spray.
The perfect pop should sound appealing like bird song, said Dr Cheng, of Sheffield University.
She added: “There is contention around whether a pop should be loud and bubbly, or quiet and reserved, and I was intrigued to see what maths could tell us about this.”