Formation of bubbles from microcavities in sparkling wines is not just a theory but a demonstrable fact ('Popping the champagne bubble', 22/29 December). Detachment of bubbles from the parent cavities, and their expansion as they rise through the liquid, follow a consistent and predictable pattern. These aspects of effervescence have been described in a number of technical articles published in Australia and Germany.
Interest in the subject is not confined to fizzicists. Bubble information and growth play an important part in industrial processes, geology, volcanic eruptions, marine engineering and oceanography. Sparkling wine just happens to be a convenient and convivial medium.
Obscurantism is used as a marketing tool by the wine industry, and it will be interesting to see what 2.4 million Pounds worth of research will produce.
May all your bubbles in the new year be little ones.
John Casey North Ryde, Australia
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