而实际上，这瓶酒非常不错，颜色橙黄可人，尝起来有点像奶油蛋糕和杏仁，一点也没有氧化或者过老。
The wine was actually pretty good goldish in color and tasting a bit like brioche and almonds not the least bit oxidized or over the hill.
在湖水650英尺(200米)的压力作用下，这些二氧化碳继续不断溶解于水，这种情况同一瓶苏打水的碳酸化作用相类似。
Under the pressure of 650 feet (200 meters) of water, this carbon dioxide stays dissolved, much like the carbonation in a bottle of soda.
一旦你打开酒瓶，它就从瓶中挥发并进入空气，但由于倒酒时液体与空气接触的面积扩大，再加上液体的震荡，会使得二氧化碳的释放加快。
As soon as you uncork a bottle, CO2 starts diffusing from the champagne into the air. But pouring it speeds up that process, by increasing surface area and turbulence.
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