Why does champagne go flat in warm room?

Champagne goes flat in a warm room because higher temperatures increase the rate at which carbon dioxide (CO2) escapes from the liquid. When champagne is chilled, the gas is more soluble and remains trapped in the liquid. As the temperature rises, the solubility decreases, causing the gas to escape more quickly, leading to a loss of effervescence. Additionally, warmer environments can encourage more vigorous shaking, further releasing CO2 and speeding up the process of going flat.