I subscribe to an online wine news service that delivers a couple of times a week some fascinating stories or statistics about happenings in the giddy world of wine. I’m passing along some condensed versions with my own comments. In my wine education classes, when I talk about Champagne/sparkling wines I’m frequently asked why folks seem to become more intoxicated by the bubbly than from still wines (wines without the bubbles.) I suspected the carbon dioxide that creates those magical little bubbles might be responsible.