Champagne Science: Bubbles, Myths & Magic

Science Week Special

Talks on Tuesdays is a live event series bringing big ideas, real experts, and curious minds together - at your favourite local venues. Think thought-provoking lectures, audience questions, and post-talk mingling over drinks and dinner.

This isn’t a uni lecture. It’s a social, intelligent night out.Come alone or with friends, leave with something to talk about.

Event Schedule:

6.30pm Arrival & Doors Open

7pm Lecuture Starts

7.45pm Q&A

8pm Talk Concludes

8.30pm Event Closes.

*Please arrive close to 6.30pm

A La Carte menu and full bar available throughout the night - pay as you go.

Your Topic:

Champagne Science: Bubbles, myths and magic

Champagne not just as a drink, but as one of the world's most delightful scientific experiments.

Champagne is more than a celebratory drink. It's a remarkable intersection of chemistry, physics, history, culture and craftsmanship.

In this interactive 45-minute session, we'll uncork the science behind the world's most famous sparkling wine. Discover how millions of tiny bubbles are created, why glass shape matters, what really happens when Champagne is poured, and how fluid dynamics influence aroma, flavour and texture.

Together we'll explore some of Champagne's biggest myths and old wives' tales, separating fact from fiction. Does a silver spoon keep Champagne fizzy? Are coupe glasses really the best choice? Should you open a bottle with a dramatic pop or a whisper? We'll put common beliefs under the microscope and uncover the evidence behind what truly enhances the drinking experience.

Along the way, we'll journey through the fascinating history and culture of Champagne, from royal courts and scientific discoveries to modern celebrations around the world.

Expect plenty of demonstrations, surprising insights, sparkling conversation and a few "I never knew that!" moments.

Perfect for curious minds, wine lovers, science enthusiasts and anyone who enjoys discovering the hidden stories behind the bubbles.#SipForScience

Your Speaker:

Emma Donnelly is a science communicator whose passion for Champagne has led her deep into the worlds of sensory science, flavour perception and the physics of bubbles.

Founder of Culinary Science, Emma has spent years exploring the delicious intersection of food, flavour and psychology. Her passion for Champagne has taken her from television screens on My Kitchen Rules to specialist studies through the University of Champagne-Ardenne in France, where she completed a Diploma and undertook research into how glass shape influences Champagne flavour for Australian consumers.

Part scientist, part storyteller and part bubbly evangelist, Emma is particularly fascinated by neurogastronomy, the science of how our brains create flavour experiences. Why do bubbles matter? Does glass shape really change taste? Can a silver spoon keep Champagne fizzy? And why does Champagne seem to taste better when we're celebrating?

Known for her energetic, hands-on and highly engaging presentation style, Emma combines science, history, culture and a healthy dose of myth-busting to reveal the hidden stories inside every glass.

Whether she's discussing fluid dynamics, sensory perception, French winemaking traditions or the perfect pour, Emma's mission is simple: to help people see Champagne not just as a drink, but as one of the world's most delightful scientific experiments.

Because every bottle contains chemistry, physics, history, culture, craftsmanship... and a little bit of magic.