Drinking bubbly from a champagne flute really does make it taste better, scientists have confirmed.
Champagne flutes create more of a fizz because the shape of the glass causes higher levels of carbon dioxide, released by bubbles in the glass, to collect at the top of the flute.
Carbon dioxide is what causes the nose-tingling sensation associated with champagne.
Scientists at the University of Reims used gas-analysis technology to test the effect of either pouring champagne into a flute or a coupe.
They also captured the gas escaping from the champagne surface using infrared imaging.
They found that the levels of carbon dioxide at the edge of the flute were two to three times higher than those reached above the coupe, it was reported by the Press Association.
Dr Gerard Liger-Belair and colleagues, from the University of Reims, wrote in the online journal Public Library of Science ONE: "From the consumer point of view, the role of bubbling is indeed essential in champagne, in sparkling wines, and even in any other carbonated beverage.
"Without bubbles, champagne would be unrecognisable, beers and sodas would be flat. However, the role of effervescence is suspected to go far beyond the solely aesthetical point of view."