Changing the way you feel about champagne

Per the book "Sorry, Wrong Answer" (Rod Evans, author, a 'Perigee' book published in 2010 by Penguin), the bubbles in champagne are caused by "dirt, dust, or lint."  What?  If the glass from which you drink is absolutely positively clean, no bubbles.  It was once believed that the less-than-perfectly smooth surface of glass provided places where bubbles could adhere.  Apparently not.  "It is the microscopic particles of dust in the glass that enable bubbles to form."  So, the dirtier the glass the more bubbles???  Yuck.