“Some of the dizziness you can feel after champagne is due to both the brain getting [a little] less oxygen and also the [effects] of the alcohol at the same time,” explains researcher Boris Tabakoff at the University of Colorado, Boulder.
All the bubbles in sparkling wine are carbon dioxide. The C02 competes with oxygen in our bloodstream, says Tabakoff, who studies the effects of alcohol on the body.
And according to a Princeton University explainer on alcohol absorption, carbon dioxide “increases the pressure in your stomach, forcing alcohol out through the lining of your stomach into the bloodstream.” That can speed up the rate of alcohol absorption — albeit temporarily.
Read (and listen to) the rest on The Salt.