Aeration is a known factor in cocktails, it also requires some kind of protein or structure in the liquid to hold onto air for more than a few moments. Slurping a bit as you sip will impact the taste more than shake/stir (assuming equal dilution, temperature, and clarity) The other factor bruise-truthers trot out is Volatile Organic Compounds and the “top notes” evaporating out or oxidizing and I’m sure that would happen if you left a neat glass out on the counter for half an hour, but ten seconds of tumbling is nothing compared to the distillation and bottling process.

It’s like the “espresso dies in thirty seconds” thing that’s actually an efficiency training benchmark that got misinterpreted at some point. The chemistry just isn’t that fast.

I prefer mine a bit sweeter. I also prefer a coupe so I guess my champagne tastes are just two hundred years old.

This isn’t a real thing.