To POP or HISS? Does how you open bubbles matter or are we all being wankers?

Send us a text We put the champagne opening myth to the test, comparing the quiet hiss to the party pop to see if bubble quality actually changes. Along the way we unpack Coravin’s medical-engineering roots, wine by the glass growth, and why glassware choice feels fussy yet useful. • Coravin inventor’s medical background and impact • How Coravin preserves wine using argon • London and Melbourne leading wine by the glass • Safety-first method for opening sparkling • Charmat versus traditional method explained • Blind tasting: pop versus hiss bubble texture • Glassware choices for sparkling, aged Riesling, and red • Theatre of wine versus practical service Please leave a review and follow!  Follow us on instagram @winewithmegandmel