Champagne physicist reveals the secrets of bubbly
REIMS, France (AFP) - Mr Gerard Liger-Belair lives in a bubble, and he doesn't care who knows it.
Bubbles are his passion. And they have given the 41-year-old French scientist arguably the best job in all of physics.
In a lab supplied with top-notch champagne, Mr Liger-Belair delves into the secrets of fizz: What gives this legendary wine its sparkle to the eye, its tingle to the tongue? A bottle of bubbly without the bubbles - all 10 million of them - would be a sad thing indeed, admits Mr Liger-Belair.
"It wouldn't be a very good wine," the scientist said in his lab at the University of Reims. "The heart of champagne lies in the bubble." Champagne is made under a two-stage, tightly-regulated process.