Champagne And Bubbles: Smaller Is Better, ScienceDaily
That long train of tiny, rising bubbles is the key to the drink's flavor and aroma, scientists say. And the smaller the bubbles, the better (...). The reason smaller bubbles make better champagne is basically because there are more bubbles available to release the flavor and aroma. The little bubbles pick up flavor and aroma molecules during their celebrated ascent, pulling them along until the bubbles literally explode onto the surface of the liquid, creating the sensory fireworks that are generally associated with a good tasting, refreshing champagne.