What do bubbles, chemistry, physics and a glass of Champagne have in common?

Join us for a special National Science Week edition of Talks on Tuesdays and discover the surprising science behind one of the world's most celebrated drinks.

Talks on Tuesdays is a live lecture series held in Melbourne's favourite pubs, bars and social venues. We bring experts out of the classroom and into the community, creating nights where curious people can learn something new, ask questions and connect over a drink.

For this Science Week special, science communicator Emma Donnelly uncorks the science behind Champagne.

Champagne is more than a celebratory drink - it's a fascinating scientific experiment. Every bottle contains chemistry, physics, history, culture and craftsmanship working together to create millions of tiny bubbles.

In this engaging 45-minute talk, Emma will explore:

• How Champagne bubbles form and why they matter
• Whether glass shape really changes flavour
• What happens when Champagne is poured
• The science behind aroma, texture and taste
• Famous Champagne myths and whether they're actually true

Does a silver spoon keep Champagne fizzy? Are coupe glasses really the best choice? Should a bottle be opened with a dramatic pop or a gentle whisper?

Through demonstrations, myth-busting and surprising insights, you'll discover the hidden science inside every glass while exploring Champagne's rich history and culture.

Food and drinks available for purchase throughout the evening.

About the Speaker

Emma Donnelly is a science communicator and founder of Culinary Science. Her work explores the intersection of food, flavour, psychology and sensory science. Having studied Champagne through the University of Champagne-Ardenne in France, Emma combines science, history and storytelling to reveal the hidden science behind one of the world's most iconic drinks.