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| Uncorked: The Science of Champagne | 
 enlarge | Author: Gerard Liger-belair
Publisher: Princeton University Press
Category: Book
List Price: $19.95
Buy New: $6.00
You Save: $13.95 (70%)
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Avg. Customer Rating:  4 reviews
Sales Rank: 212619
Media: Hardcover
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 1.2
Dimensions (in): 7.8 x 7.6 x 0.7
ISBN: 0691119198
Dewey Decimal Number: 641.2224
EAN: 9780691119199
ASIN: 0691119198
Publication Date: September 27, 2004
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 A MUST for Chanpagne Lovers November 27, 2006
EVERYTHING you've ever wanted to know about champagne and its bubbles. Why they form, how they form where they do, why they change size as they near the surface, what happens when they reach the surface. High speed, micro photography at its best.
 Stick to the Science September 10, 2005
5 out of 5 found this review helpful
A short review for a short book -- the science is fascinating; unfortunately the author mixes his knowledge of science with his lack of knowledge about wine. While I share his love of Champagne, some of M. Liger-Belair's other vinous statements are either not based on fact or are based on opinion -- that would be welcome whether I agreed with his opinions or not, if it didn't confuse the original thesis, which is, "this is a book about the science of bubbles." Still, this book is worth reading if only for the terrific, entertaining foreward. Cheers.
A Good Book about my Favorite Drink June 22, 2005
6 out of 7 found this review helpful
The problem with Champagne, at least for me, is that it tends to disappear too fast. That was also the problem with this book. It reads too fast. Before I knew it the pleasure was behind me. Uncorked starts with the history of this famous drink, including the revelation that Dom Pierre Perignon was originally told by the Pope and other powers to get those lousy bubbles out of the white wine. Then the members of the Royal Court at Versailles under Louis XIV began to appreciate the bubbles. So, after years of fruitless labor trying to get the bubbles out of the wine, at the end of the seventeenth century, Dom was ordered to reverse his efforts and devise methods to increase the bubbling in the wine, which, incidentally, he did. After history, we have a chapter on making Champagne: pretty standard stuff. But if you don't know it yet, learn it here so at the next dinner you can talk with authority. Next comes the most informative chapter: A Flute or Goblet? Which is better? Those of you who know Champagne know the answer. And those of you who don't know Champagne can find the correct answer here. The amazing thing for me is that I knew the answer, but I didn't understand the scientific reasons why flute was better. Science is always right and here we find no exception. The last few chapters then talk in extenso about bubbles and as this is the essence of Chamapgne, the discussion is well worth the effort expended in studying the science of Champagne bubbles and the photographs that illustrate that science. Just as a book has a beginning, a middle, and an end, a bubble has a birth, a rise, and a burst. This book didn't make me want to go out an read more about Champagne, but it did make me want to go out and drink some more and while drinking I shall appreciate the remarkable history and science that goes into this fine drink.
Illustrated history of a champagne bubble January 24, 2005
14 out of 14 found this review helpful
Uncorked : the science of champagne or how all to learn on this festive and sparkling beverage so much appreciated throughout the world?
In a very pleasant prose to read, the author : Gerard Liger-Belair, an associate professor in Physical Sciences at the University of Reims Champagne-Ardenne and consultant for the research department of Moet & Chandon, describes elegantly and for the first time the fragile and transitory life of a champagne bubble from its birth to its burst on the surface. Furthermore superb and fascinating black and white photographs permit to visualize what the naked eye cannot perceive like the formation of geometrical structures in the shape of flowers or dynamics of the bubbles such galaxies at the liquid surface. This book is a real concentrate of knowledge combining with brilliance history, science and art. Here is a physicist in love with bubbles and phenomenon of effervescence which makes the dynamics of fluids attractive! I think that Uncorked is a remarkable tool for popularisation, accessible to the greatest number and Gerard Liger-Belair, a professor that any student would dream to have. Never again you will look at a champagne flute in the same way!
A lover of champagne
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