Drinking the champagne also excites special receptors on the tongue that detect fizziness.
Their natural fizziness derives from the carbon dioxide released by fermentation -- some of which goes into the air while the rest dissolves into the wine.
The advert emphasized the fresh fruitiness and the sparkling fizziness of the drink.
Carbonated mineral water can lose some of its fizziness after 18 months.
The guide recommended where to buy ciders of different fizziness.
