Ring, Ring! I hear bubbly calling. Bubbly being one of the basic food groups. (Psst…just in case there is someone who doesn’t know, we can’t call bubbly or sparkling wine “champagne” unless it is grown and bottled in the Champagne region of France.) An excellent source of information can be found at https://www.champagne.fr/en/comite-champagne/bureaus/bureaus/united-states
Today is the day to do some bubbly shopping.
Tips for bubbly selection
- If it is in the budget, we say champagne all-the-way! Visit your local wine merchant and seek out their advise. Or, ask a knowledgeable friend. Champagne drinkers love to chat up bubbly. They may even invite you to a sample glass or two.
- Know the type of champagne you like best. In order of dry to sweet: Brut, Extra Dry Brut or Extra Sec, Demi Sec, and Doux
- Chill bottles in an ice bucket. A quick chill can be done by filling a champagne bucket with ice and adding water. It will chill in 20 minutes.
Glasses and ice bucket can be found at http://www.juliska.com/new-featured/featured/pop-fizz-clink
Tips for serving
- Serve in a champagne flute or a pinot noir style glass. You choose. Flutes are elegant. A pinot noir style glass will give your nose a chance to smell the champagne better which triggers your taste buds.
- Always have cocktail napkins available. Guests, please use them. Particularly important when sitting the glass down on furniture that may become damaged from leaving a wet ring on wood or certain metals.
- An antipasto platter with olives, high butter fat cheeses or robust cheeses, nuts, dried fruits, and salamis all pair well with champagne and make an excellent an easy hors d’Oeurve. (Remember finger foods served before the meal are called hors d’Oeuvres and when served as a first course it is called an appetizer.)
Gotta run. My bubbly glass is empty.