What would scientists at the University of Reims Champagne-Ardenne in France research? Why, Champagne bubbles, of course. --- As you probably know, Reims is the home of French Champagne. 

Gerard Liger-Belair and his effervescent team of colleagues has been using high-resolution mass spectrometry to study Champagne bubbles and the aromas and flavors they produce. In this week's edition of the Proceedings of the National Academy of Sciences Liger-Belair and his crew report finding that the bubbles in Champagne actually carry toasty and fruity aromas to the surface of the Champagne in higher concentrations that the wine itself. This explains why flat Champagne just doesn't cut the mustard.

Liger-Belair is quoted as saying, "It's sort of like how the bursting of bubbles at the sea surface imparts that special oceanic scent to the nearby air." So, perhaps it's no big surprise, but now there is scientic data to support the wine lover's notion that Champagne is all about the bubbles. It's bubblelicious!