In news akin to ‘water is wet’ there’s now scientific evidence confirming that yes, that glass of Champagne went straight to your head. 

In a study performed by Fran Ridout et al. out of England published in Oxford Academic, the effects of carbon dioxide in Champagne and sparkling wine do, in fact, get you drunk faster than their non-fizzy counterparts.

The long and short of the study (the abstract, if you will) suggest that the bubbles in Champagne force the digestive system to absorb the alcohol into the bloodstream faster than other alcoholic drinks.

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In the study – which consisted of just 24 participants – half consumed carbonated Champagne and the other half consumed Champagne that had the carbon dioxide removed (yuck) and blood alcohol levels were significantly higher in the carbonated quaffers in the first 20 minutes after consumption. 

And while we’re no scientists, even we concede that a very small subject group isn’t likely to break any new ground but anecdotal evidence ie; everyone in the office, confirms the theory that the first glass of bubbles really does just hit different.

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