* Scientific articles: He has published numerous articles in peer-reviewed scientific journals, focusing on topics like bubble nucleation, growth, and dynamics in champagne.
* Books: Blacque-Belair has co-authored several books on champagne, including:
* "Champagne: Science and History" (2009), a comprehensive work exploring the history, science, and technology of champagne production.
* "The Physics of Bubbles: From Champagne to the Cosmos" (2015), a more general book discussing the science of bubbles, from their role in champagne to their significance in other fields.
His research has been widely publicized in various media, including TED Talks, documentaries, and popular science magazines. He is a leading expert on the science of champagne and has contributed significantly to our understanding of this fascinating beverage.