When you unapologetically slurp down glass after glass of champagne this New Year's Eve, there's a good chance you'll be thinking about such things as your unrealistic resolution to eat less bacon in the new year or who you're going to awkwardly kiss to ring in 2016 -- not the chemistry behind what makes your bubbly, well, bubbly.
But now, you must be curious, so allow this video from the American Chemical Society to explain things like Henry's Law, the chemical process that happens when wine is fermented to create champagne, and how the hundreds of chemical compounds in champagne affect the quality, aroma, and flavor of the glass you're sipping. Oh, and they'll even explain what's scientifically the best way to pour champagne. OK, OK ... so you might end up thinking about chemistry -- of all things -- on NYE after all. Cheers ... and, uh, sorry?