None of the above choices .The warmer wine reacts to air and the cold glass and bubbles .When it is cold you pour unevenly .The liquor has frozen in the bottle and is warmed by the air .
What is the reason there is so much froth in the champagne glass ?
It has been miserably cold , and raining as well . It was so cold in the kitchen that we had the novel experience of opening the frig door and having warm air come out . When we have our evening glass of champagne the glasses are colder than the liquid , so you get half an inch in the bottom of the glass and the rest is froth .