Scientists have developed a formula for the perfect way to uncork a bottle of champagne. Dr Steve Smith, a lecturer in wine studies at Coventry University, has come up with the equation that describes the optimal technique to open bottles without flying corks and cascades of bubbly. The formula, which has been named Smith's Law after its founder, is P = T/4.5 + 1, where P is pressure and T is temperature. It is based on the fact that the pressure in a typical bottle of champagne at room temperature is equivalent to the pressure of a double-decker bus tyre. To make uncorking safe, the temperature of the liquid should be between 5C and 7C, which means the pressure will be 2 to 2.5 atmospheres, a third lower than when the bottle is at room temperature. Dr Smith said: "If you get the temperature right, the pressure will be right and you will be able to enjoy the champagne at its best. There are three reasons why we should open it at the optimum temperature. First, when the temperature is lower the pressure will be lower, making it safer. "Second, champagne tastes better when chilled because the acidity is emphasised. Third, the colder the champagne, the slower the bubbles are released which means you can enjoy them for longer." http://www.telegraph.co.uk/news/mai...bly26.xml&sSheet=/news/2004/12/26/ixhome.html

lol, was that done on taxpayers money? More pointless research I just picture this big room with loads of scientists in it going "....so now what do we do?"

so what happens if it's shaken but not stirred? will it still be the perfect way of uncorking a bottle of bubbly at those temps specified?

LMAO I wanna get a grant, where do I apply? I could study the effects of kangaroos watching Ren & Stimpy.