According to Bruno Dutertre there are, on average, 250 million bubbles in a bottle of champagne.
(Seemingly the three-year-study to "understand and study the influence of chemical and physical parameters on the formation of bubbles and the stability of the mousse" cost $7 million. A camera-based, computer-linked "artificial vision system" built by ITMI (Industrie et Technolgie de la Machine), actually recorded the release of bubbles and counted them. The study was financed by Moet & Chandon and Heineken. I would suggest that instead of trying to confirm these findings, you just sit back and enjoy the bubbles.)