NPR Story
11:00 am
Fri December 28, 2012

Get The Most Bang From Your Bubbly

Originally published on Fri December 28, 2012 12:03 pm

In time for New Year's Eve, Science Friday examines the chemical reactions that transpire in fluted glassware. Ira Flatow and Richard Zare, a chemist at Stanford University, pore over the science of bubbles — from how to keep that open champagne fizzy (forget the cork) to why beer tastes better from a glass rather than a bottle.