How does one account for the bubbles that "tickle your nose" when one drinks a glass of champagne?

The answer to this question is the champagne was bottled while the yeast were still alive and fermenting so bubbles of CO2 were trapped.
So when the drinks such as champagne or soda are being opened, The pressure outside the bottle become suddenly lower to the pressure inside, which make the gas came out/escapes in the form of bubbles.