carbonated (thing)

Beer, champagne, lambrusco and certain soft drinks contain CO₂ (due to a different production process though, see e.g. carbonating beer), and therefore are called carbonated solutions (ok, ok, some beers are suspensions because of the yeast in the bottle. Netman: a suspension is a liquid with solid particles, when you’re patient enough, these particles precipitate to the bottom of the bottle or glass; centrifugation speeds up this process).

Chilled carbonated drinks have less bubbles, because the lower temperature causes the carbon dioxide to dissolve in the liquid, whereas with higher temperatures more CO₂ is in the gaseous state. This results in a higher pressure in the closed bottle or can because an x amount of molecules in the gas state takes up more space than the same amount in liquid/dissolved form. Thus when shaking and opening a bottle of champagne at room temperature, you can spill (spoil) more of it.