While anyone worth their bottle of Bolly knows that champagne makes you tipsy quicker than wine (the bubbles are to blame), it turns out that when your flute is filled can also have an impact on how drunk you get.
So says author Merlin Thomas, who explains in his book, The Longevity List, that the first glass poured from a freshly popped bottle of bubbly will get you more drunk than the glasses poured after it.
Why? As Thomas shared with the Daily Mail, the first glass is always more bubbly, which signifies the presence of carbon dioxide. The presence of these bubbles in our stomachs is what speeds up the absorption of alcohol into our blood, so the more bubbles we drink, the drunker we feel – and fast.
On the opposite end of the spectrum, Thomas says that if you pair wine with cheese (as we so often do), the effects of the alcohol are reduced.