Recently, a Moët & Chandon executive revealed that champagne shouldn't be sipped from flutes—a tulip glass is ideal instead. Now, fresh research confirms another common faux pas: serving this luxury sparkling wine in plastic cups alters its flavor profile. The culprit? Bubbles.
University of Texas researcher Kyle S. Spratt found that bubbles cling longer to plastic cup sides, growing larger before bursting. “It turns out that the process of forming bubbles on polystyrene is completely different from that which takes place on glass,” he told The Independent.
Spratt's study links bubble size to taste: high-end champagnes feature finer, more numerous bubbles that better stimulate the palate. Plastic flutes fare no better—“the bubbles distinctly cling to the glass and gain volume before rising to the surface,” notes Andrea Sella, professor of inorganic chemistry at University College London. For the perfect pour, opt for glass—even if it means bringing your own to the office holiday party. Your taste buds will thank you.
