Abstract: A technique is provided for dispensing champagne and the like which is neither flat nor frothy. The system includes a sparkling wine storage vessel having a flexible diaphragm for pneumatic pressurization without gas coming in contact with the wine. A metering valve on the vessel limits flow of wine into a very long small diameter tube having a flow cross-section greater than the flow cross-section through the valve. An ordinary on-off valve at the other end of the tube dispenses the sparkling wine. The tube is sufficiently long and small enough in diameter that viscous drag gradually drops pressure on the wine and inhibits excessive bubble formation. SPCROSS-REFERENCE TO RELATED APPLICATIONThis is a continuation of application Ser. No. 285,563, filed Sept. 1, 1972 now abandoned under 35 U.S.C. 120 for benefit of its filing date.BACKGROUND OF THE INVENTIONCarbonated and similar effervescent beverages, such as beer, have been dispensed from pressurized containers for a number of years.