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Bubbles in beverages: Carbonation at the root of popular seltzers, water Mary Earl View Comments Saturday afternoon, June 26, when the temperature reached 99, the house was a cool 73. Wine did not appeal to me, no matter how cold it was. I wanted tiny bubbles to refresh me. So, curtains drawn and doors closed, I hid inside and consumed a half-case of sparkling water and a frosty can of beer. But I did not completely abandon wine. My novel approach for the next four days was sipping those sparkling waters from a wine glass. That made me happy, hydrated and curious about the history of CO2 and how it shaped the beverage industry and led to the rising popularity of hard seltzers.

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