Seeking the bubble reputation

Adrian van den Heever tells me he has been wondering what to do with all those bottles of champagne he opens but doesn’t finish in one evening; it seems a pity to let the fizz go to waste. The obvious solution – inviting me around to help polish them off – doesn’t work quite so well now he’s in Palo Alto.

So he sought out local expertise and found that some research on the subject had been done at Stanford – almost within walking distance, which is probably just as well.

This is what they found out.

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