‘Tis the season for popping bottles. From festive brunches to holiday dinners to New Year’s Eve parties you’ve been raising more than your fair share of champagne flutes. But there’s much more than holiday cheer and bubbly in that glass. There are millions of tiny bubbles in that champagne flute and they do more than give champagne its celebratory fizz.

The bubbles in champagne are full of aromatic molecules that once you pop and pour spray into the air contributing to the atmosphere at your festive party. They also contribute to flavor profiles in the champagne. How many millions of tiny bubbles in champagne? Chemistry teacher Andy Brunning breaks it down.