A Toast To The Chemistry Of Champagne (VIDEO)

12/28/2011 12:22 pm ET

Before you sip your bubbly this New Year's Eve, take a second to learn about how Champagne actually gets its bubbles, and how its stays effervescent. Basically, it comes down to Henry's Law:

At a constant temperature, the amount of a given gas that dissolves in a given type and volume of liquid is directly proportional to the partial pressure of that gas in equilibrium with that liquid.

Sound confusing? The video below lays it all out, just in time for you to impress your fellow imbibers with some cocktail party fodder. Cheers!

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