Enjoying Champagne During the Holiday Season

Do you think you know your bubbly? When friends and family come to celebrate this holiday season, why not toast the year and good times with a nice champagne? Champagne comes in many flavors to suit varying palettes and foods, and need not be costly. Also, there's hardly any drink more festive.

Winston Churchill was a champagne fan, and enjoyed his favorite vintage of Pol Roger, made in 1927, until his death in 1965. Contrary to popular belief, champagne can last a long time if stored properly, so it makes a good gift for any wine-lover, as well. Champagne smacks of class, and only wines from Champagne, France get the coveted title of Champagne. All others are merely delicious sparkling wine.

Champagne, like many other wines, keeps best if stored in a cool, dry place. Around 60 degrees Fahrenheit is ideal. Many people portion off a section of their basements for a wine cellar. Before serving, it is best to chill the champagne to around 40-45 degrees in a bucket of ice or in your refrigerator. Upon opening time, it is best to loosen the cork gently, letting the air escape gradually.

Avoid the temptation to pop the bottle vigorously open like they do in the movies, spraying guests with champagne! Happy New Year! Good champagne needs no dramatic explosion to tantalize guests. After the gentle "swoosh" of gas escapes from the bottle, pour gently into champagne flutes, or tulip glasses.

I find tilting the glass and pouring slowly to be more effective in giving the guest more champagne and less foam in the glass. Thin glasses minimize the amount of gas that escapes to the surface, allowing the bubbles to lazily float up, maximizing enjoyment.

Champagne also pairs remarkably well with food. Ultra-dry champagne, that is champagne with no sweetener added, pairs nicely with sushi and other clean foods. Brut is a versatile champagne, pairing well with chicken and seafood, especially shellfish. For the vegetarians out there, I find Brut to go well with salads and pasta with light herb and oil-based sauces. Vintage champagne, which usually has more body, heaviness, and complexity, pairs well with more substantial meats such as lamb or veal.

We cannot forget the dessert and appetizer champagnes. A nice Rose' or pink champagne goes wonderfully with a touch of dessert, especially ones with fresh berries. A truffle, perhaps, studded with raspberries would be a hit, for sure. For your home party, offering champagne like this after dinner with a bit of dessert and before coffee would go over very well. If you'd rather have champagne earlier, a light, sweet champagne also goes well with both soft and hard salty cheeses and crackers.

Champagne Terms

Here are a few terms designed to help the champagne consumer in selecting the proper champagne:

Methode Traditionelle : This is the method used traditionally to produce sparkling wines in the Champagne region of France. This will be indicated by the terms "traditional method" used to describe the wine, or "fermented in the bottle."

Charmat process : also know as "cuve close". This method of winemaking involves making large batches of sparkling wine in bulk. They are fermented in large sealed tanks. Though this is a popular choice used by many winemakers around the globe, Champagne considers this method to be inferior and does not use it.

Non-Vintage : This accounts for 90% of French champagnes. It is a blend of grapes from several different harvest years.

Vintage : The choicest selections, popular with collectors. Vintage refers to grapes harvested from a single harvest.

Blanc de Blancs : Champagne made only from Chardonnay grapes.

Blanc de Noir : This is champagne made from 2 allowed black grape varieties, either or both of Pinot Noir or Pinot Meunier. The champagne is a straw-golden color.

Rose' : Always a popular choice, pink champagne is made by either adding a touch of red wine to the champagne during bottling, or by allowing the juice brief contact with red grape skins. It is sweeter than some of the other champagnes.

Unfortunately, champagne generally costs more than some of the other sparkling wines dues to it's exclusive availability. But, it is the only sparkling wine that can be called champagne. For fine French Champagnes, expect to pay anywhere from $30.00 to $100.00. Here are a few of my, more affordable favorites.

Gosset Brut Excellence, $37.99. This champagne, direct from France is pale in color and not too sweet. It has toasty notes, and flavors of caramel and vanilla. fresh and delicate.

Champagne Demi-Sec, $34.99. Lemony and fruity, this beautiful champagne is made by special order only. This is a sweet pleasure to drink.

Cancave Brut, $32.99. Toasty warm and smooth finish. This Brut is big on taste with a tart acidity and a nice finish.

I hope these ideas inspire you to crack open a bit of bubbly for your self and make it a delightful holiday!