According to a new BBC report about Champagne, most of the flavor in bubbly comes from...the bubbles. There are up to 30 times more flavor-enhancing chemicals in the bubbles than in the rest of the drink, according to research cited in the article. "Wine experts say the finding changes completely our understanding of the role of bubbles in sparkling drinks," writes BBC News science correspondent Pallab Ghosh. In the past, the bubbles were thought to be responsible for not much more than an "acidic bite and a little tingle on the tongue."
The good news for lovers of sparkling wine is that a traditional Champagne flute encourages the bubbles to rise to the top of the glass, presumably enhancing the flavor. Read the BBC article for all the details on the report, and see our Champagne Primer to learn more about the history, production, and designations of sparkling wine.