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Champagne is famous for inducing a painful hangover because the carbon dioxide that makes the tipple fizzy speeds up the absorption of alcohol. The bubbles contribute to the tipple's distinctive taste and aroma, with chemical compounds making it smell simultaneously peachy and sweet, floral, metallic, toasty and waxy. Carbon dioxide in carbonated drinks speeds up alcohol absorption. As alcohol is a diuretic, it usually causes dehydration, which in turn leads to symptoms such as headache, dry mouth, reduced concentration and irritability.
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