Popping the Bubbly (How To)
For all the crazy running around caused by our “obligations” to the season, there are many rewards. One of them would be the abundance of the bubbly stuff, Champagne if you’re a purist, or some much more affordable sparkling wine like a Prosecco (which Audrey wrote about here).
It’s when I saw our son attempt to pop our Champagne for a party last week that I realized that some of us need some training in the art of uncorking and pouring the bubbly. It’s not supposed to happen as it does in the movies. No, the cork should not fly across the room to shatter some precious heirloom vase while the sparkling wine gushes out of the bottle till there’s nothing left.
I found this video clip by Ted Allen, erudite and charming food and wine specialist, which I thought told the whole “how to” story and then some.
Let’s just say that I’m happy that we don’t have a saber in the house.
And, if you’re into dressing up your sparkling wine, here a nice holiday themed and easy cocktail recipe to try:
- ½ oz Cointreau or triple sec
- 3 oz cranberry juice
- Fresh cranberries to garnish
- Chill Champagne to 45 degrees beforehand
- Pour the Cointreau and cranberry juice into a Champagne flute
- Top with Champagne
- Garnish because you know too well that presentation is everything.
More colorful Champagne/bubbly based recipes can be found on Epicurious.com and FoodNetwork.com. On my end, I think that I’ll print out some recipe cards and bring out all the accoutrements to let my guests prepare the Champagne cocktail of their choice.
Merry-happy-loving-fun ( and safe) holidays to you!