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Story summary
- Vintage champagne loses carbon dioxide over time, causing a flat taste.
- Bottles aged for 35 years can lose over half their carbonation, while those over 76 years may be nearly flat.
- For most consumers this isn't a concern, but collectors should check the bottle age.
- At high altitudes, champagne tastes altered by low pressure and humidity.
- On planes, wines taste more acidic, so drink champagne early.
