agne fizz and the interesting patterns the bubble strings form.
The patterns are determined by the vibration rate of the gas trapped at the nucleation point and the growth rate of the bubbles outside. These factors are determined by atmospheric pressure on the surface of the champagne, temperature, and the size of the nucleation point in the glass, among other factors. The Champagne team has arrived upon a complex equation to explain the differential patterns of bubble streams by relating bubble radius, oscillation frequency of the gas pocket, and the time interval between two successive bubbles 
R(Ti + 1) = Ro + Ecos(2πωFbTi + 1)
where Ro is the radius of the bubble just before release, and Ti is the time interval between two successive bubbles, ω is the ratio between the oscillation frequencies of the gas pocket and the bubble (Fb), and E is related to the interactions between the two systems .
Now that some of the mystery behind the sparkle and pop of champagne has been explained through science, opportunities to impress friends and strike up conversation present themselves at the next big occasion. Break out a timer and graph paper; observe one nucleation point on a glass and measure the transition time from two to three bubble patterns. Someone is bound to ask what the stop watch is for.
- “Bubbles and Flow Patterns in Champagne.” American Scientist. N.p., n.d. Web. 19 Dec. 2013.
- Liger-Belair, Gerard. “Period Adding Route in Sparkling Bubbles.” Physical Review 72 (2005): n. pag. Web.
- Boyle, Alan. “The Science of Champagne Bubbles Up for Again For News Year’s Eve.” NBC News. N.p., 31 Dec. 2012.