It's All About the Bubbly

Courtesy The New York Times is this article: Champagne's Aroma Comes from Bubbles which I found to be very interesting and helps prove my motto: Better with Bubbly! After all, if Champagne didn't have the bubbles then really we would be drinking plain old white wine (not that there is anything wrong with white wine, believe me, I love the stuff) Turns out that deliciously sparkling sensation you feel when Champagne or sparkling wine first hits your tongue really does more for the aroma of the beverage than for the flavor. Which leads to the question, do we enjoy bubbling beverages more because of the aroma's they are producing than for the taste? The article does not make a definitive answer on this account. I for one believe aroma and flavor are intertwined therefore it doesn't really matter if the flavor comes directly from tasting the bubbles or smelling them if the end result is delicious!