Bubbling Champagne...

Ever wonder how the bubbles get into the Champagne bottle? Well, it is definitely not from the gas tank, of course.

When wine ferments, it produces carbon dioxide. When it ferments in a bottle, the gas is trapped. Popping the cork releases the pressure and causes the gas to come out of its dissolved state, creating and effervescing wine.

When you need to pop the Champagne cork, ensure that the bottle is cold; warm fizz can froth wildly when popped. Once it's open, you may want to enjoy as many of the bubbles as possible, so use a tall, skinny flute-shaped glass, rather than the wide saucer shape.