July 31, 2025 - 2 comments
Does Sparkling Wine Make You Drunk Faster?
Ever feel like a glass of bubbly hits harder than a glass of red wine? Is it just your imagination, or is there science behind it? We looked into it and the science has something to say.
Quick Reminder: Blood alcohol concentration (BAC) is the amount of alcohol in your bloodstream, measured in grams per liter. It depends on several factors: the type and amount of alcohol consumed, your weight, sex, whether you've eaten, and more.
Does CO₂, which creates bubbles, affect how quickly alcohol is absorbed?
Yes. The carbon dioxide (CO₂) in sparkling drinks plays a role in speeding up alcohol absorption through several mechanisms:
1. Increased stomach pressure
When you drink something bubbly, CO₂ bubbles are released in your stomach, creating extra pressure. This pressure pushes the alcohol more forcefully against the stomach lining, helping it pass more quickly into the bloodstream. It's a mechanical effect: the gas literally helps move the alcohol to where it can be absorbed.
2. Dilated blood vessels
CO₂ also causes the blood vessels lining your stomach and intestines to dilate slightly. This dilation makes it easier for alcohol molecules to pass through the vessel walls and enter your bloodstream.
3. More permeable digestive lining
Carbon dioxide slightly irritates the digestive mucosa, temporarily making it more permeable. Think of it as the gut walls becoming momentarily more "porous," allowing alcohol to pass through more easily.
4. Faster gastric emptying
The bubbles stimulate the stomach and speed up the transfer of its contents into the small intestine. Since the surface area for absorption in the small intestine is about 200 times greater than in the stomach, alcohol is absorbed much more efficiently once it gets there.
And yes, it’s scientifically proven.
In 2003, a study showed that when participants consumed the same amount of alcohol in a fizzy vs. non-fizzy form, those who drank the sparkling version reached a higher BAC faster.
Method: Twelve participants consumed ethanol (0.6 g per kg of body weight) either as champagne or degassed (non-fizzy) champagne.
Results: Those who drank sparkling champagne had a higher BAC during the first 20 minutes after drinking. In the first 10 minutes, BAC was approximately 20% higher compared to the non-sparkling version.
Conclusion: CO₂ in champagne, and other carbonated alcoholic drinks, can accelerate alcohol absorption. The presence of bubbles causes your BAC to spike more quickly.
Key Takeaway: Bubbles don’t increase the amount of alcohol, but they do speed up how fast it's absorbed by your body. In practical terms, that means you'll feel the effects of alcohol sooner, even if you're drinking the same amount.
Studies :
Ridout, F., Gould, S., Nunes, C., & Hindmarch, I. (2003). The effects of carbon dioxide in champagne on psychometric performance and blood-alcohol concentration. Alcohol and alcoholism (Oxford, Oxfordshire), 38(4), 381–385. https://doi.org/10.1093/alcalc/agg092
Roberts C, Robinson SP. Alcohol concentration and carbonation of drinks: the effect on blood alcohol levels. J Forensic Leg Med. 2007 Oct;14(7):398-405. doi: 10.1016/j.jflm.2006.12.010. Epub 2007 May 16. PMID: 17720590.
