Scientific research confirms it: sparkling alcoholic drinks like champagne can intoxicate you faster than flat drinks with the same alcohol content. This finding from a 2001 study at the University of Surrey remains relevant amid today's love for bubbly beverages (prosecco fans, this one's for you).
Dr. Fran Ridout and his team at the University of Surrey in England conducted the experiment 19 years ago. They recruited 12 participants and had each drink exactly two glasses of champagne, with alcohol amounts precisely adjusted for body weight to ensure accurate results. Half received regular bubbly champagne, while the other half drank the same champagne with bubbles removed using a whisk. Researchers closely monitored blood alcohol levels.
A week later, the groups swapped to validate the results. Those drinking sparkling champagne showed higher blood alcohol levels: an average of 0.54 milligrams per milliliter after five minutes, compared to 0.39 mg/ml for the flat version. The trend held at the 40-minute mark.
The bubbles appear to speed up alcohol transfer by accelerating stomach emptying into the small intestine, where absorption into the bloodstream occurs most efficiently. The exact physicochemical mechanism is still unclear, but the takeaway is clear: enjoy sparkling drinks with extra caution and moderation.
