Researchers at Reading University are studying a subject near and dear to all of us: Champagne. And the results of their work suggest that regular Champagne consumption (three glasses a week) might give a boost to memory, with possible application towards staving off dementia and Alzheimer's disease.
But before you get the ice bucket and Champagne flutes ready, keep in mind that this study was conducted on rats who had Champagne mashed up into their food. Certainly pairing Champagne with cuisine is one of the great pleasures of wine-drinking, but this is a little ridiculous. Though there must be chefs deep into molecular gastronomy who are already devising a 15-course tasting menu where every dish is infused with Champagne.
Researchers point to phenolic acid, a compound found in red grape skins, as the key to their encouraging findings. So, in the world of rodents, is Blanc de Noirs the preferred style of Champagne? And are they drinking true Champagne or sparkling wine? Or is that moot? Could there be something about the process of making the best sparkling wines (via a secondary fermentation in the bottle) that gives them more potential memory-boosting qualities than still wines produced from red grapes?
Like all potential breakthroughs in science, the phrase “more study is needed” is trotted out to temper enthusiasm and get people to realize that these findings are preliminary. The good news is that scientists are hoping to conduct further study on a group of humans who will need to drink Champagne for a three-year period.
Are you interested in being a volunteer? Or have you been enjoying Champagne regularly for a much-longer period than three years?
which type of bubbly do you prefer? Tell us below.