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Applied Fizzics Field Notes
In this collection of essays, we'll explore the science behind bubbles, carbonation, pressure, equilibrium, and the wonderfully curious physics hiding in everyday life, all through the lens of a glass of Champagne. Written by Evan Wallace, former professor of physics and founder of Applied Fizzics.
Jul 07, 2026
Field Notes #2—Can Champagne Go Flat...Without Bubbles?
In Edition 2 of Applied Fizzics Field Notes, we're going to talk about three things: 1) How most of the dissolved carbon dioxide in Champagin quietly escapes by diffusing directly across the surface of the wine into the surrounding air, not through visible bubbles; 2) Why wetting a glass helps prevent foaming when pouring Champagne; and 3) Why a shaken bottle of open Champagne foams uncontrollably. Hint: It's not what you think.
Jun 30, 2026
Field Notes #1—Why Do Champagne Bubbles Come From One Spot?
Evan Wallace is a former physics professor from the University of Maine. He left academe in the 1990s and soon thereafter started Perlage Systems (later Applied Fizzics). An academic at heart, Wallace has now decided to turn Applied Fizzics into a physics classroom. Wallace feels that Applied Fizzics has given him the opportunity to share interesting ideas with thousands of people who enjoy asking "Why?" as much as he does. In this edition, he'll answer a deceptively simple question: Why do Champagne bubbles always come from the same few spots in the glass?
