Why is it that, at least in the northern hemisphere, January is always one of the coldest months of the year? Aren't the skyrocketing levels of CO2 released into our atmosphere every New Year's Eve in New York City alone enough to at least raise the mercury a few degrees?
There is no time to waste! ~
Every bottle of champagne is a blend of many wines, but it owes its signature sparkle entirely to pent-up carbon dioxide. In fact, an average bottle of champagne contains about five or six times its volume in carbon dioxide, so compressed that when the champagne cork pops, it typically kicks out of the bottle's neck at about 30 miles per hour, Dr. Liger-Belair says. The champagne will actually taste better, he says, if the cork can be released with a more subdued CO2 sigh.The Champagne region of France has been working for years on reducing the carbon emissions generated in packaging and bottling its bubbly, as (needless to say) have winemakers in California. But what about all that dangerous greenhouse gas that comes out when the cork is popped? It's a public menace, I say, and must be banned. Quickly. In fact, before December 31! Or countless polar bears and rain forests will surely perish!
There is no time to waste! ~
