Bubbly Bottoms Up

For centuries, bathing the tongue in a luxurious blanket of bubbles at special events has demonstrated social status. First prized by the aristocracy in England and France, sparkling wine eventually conquered the global elite. Today, the cork's "pop" is heard 'round the world as clocks strike midnight and coupes runneth over into a new year!

Fun Facts:

Méthode Champenoise: in short summary, is Champagne's method of fermentation. It allows the yeast to "eat" sugar inside the bottle, thereby naturally creating bubbles without additional CO2. Carbon dioxide occurs naturally during fermentation, but some other sparkling wines add it to the bottle.

Pair champers with your NYE dinner: The words "brut" or "sec" indicate a dry wine that complements light, savory dishes. "Doux" means "sweet" and better with dessert.

Bring on the Blush: The juice from all grapes runs "white." Wine's rosé or red hues come from contact between the fermenting liquid and red grape skins, which impart color depending upon the length of maceration. Try crimson bubblies such as Italy's Lambrusco or Brachetto, or Australia's sparkling shiraz (syrah).

Glass is Class: We commonly use tall, skinny flutes for Champagne, but the traditional glassware is a shallow, bowl-shaped coupe, allowing its yeasty, nutty aroma to ascend with the bubbles tickling the imbiber's nose. It is rumored that the original mold for the Champagne coupe was shaped from Queen Marie Antoinette's breast.

Pick Your Poison

Champagne comes from its namesake region in northern France. It's made from pinot noir and chardonnay. Pinot meunier is often added to enhance acidity.

Cava is made primarily in Catalonia, usually using Spanish grapes macabeo (or viura), parellada, xarel·lo as well as chardonnay, pinot noir, garnacha and monastrell. Cavas typically employ méthode Champenoise.

Prosecco utilizes its namesake grape, or the grape's ancient name "glera," grown mainly around in northeastern Italy (particularly Veneto and Friuli).

Vinho verde is a lightly carbonated, highly acidic wine from the northwestern region of Portugal featuring interesting grapes such as loureiro, arinto, trajadura, avesso and azal.

Sparkling wine is from the United States, Australia and anywhere else that doesn't enforce a specified region. Producers often mimic traditional Champagne, utilizing pinot noir and chardonnay, as does our local Gruet blanc de blanc.

Try these traditional Champagne cocktails, and one creative twist adapted from my wedding cocktail book The Bubbly Bride.

  • Bellini: Peach purée, a splash of peach liqueur, sparkling wine
  • Kir Royale: Raspberry liqueur, sparkling wine
  • Classic Champagne cocktail: one sugar cube doused with Angostura bitters, Champagne

Nuts & Cherries

3/4 ounce tawny port

1 teaspoon raw sugar simple syrup

3 drops almond extract

4 ounces Gruet rosé

Garnish: 1 sour cherry

Shake port, simple syrup and almond extract with ice. Strain into Champagne coupe or flute. Top with sparkling wine. Add cherry.

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