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It’s a blog post! Let’s pop open a bottle and celebrate!

Actually, this post had been started previously but I hesitated to put it out there. You see, I’m a wannabe wine connoisseur but have only a very basic knowledge. But I do know enough to see that champagne and sparkling wines are not just for special occasions these days!  Which is great – because what else has the ability to kick festivities up a notch so easily? So I’m drawing on the actual oenophiles for this but wanted to share some fun facts and quick tips about the bubbly.

First and foremost, your bubbly beverage can only be called Champagne when it comes from the Champagne region of France. Yep. Otherwise it’s a sparkling wine. Australia and the US also produce bottles of bubbles but you’ll see them listed as sparkling wines. However, some from other regions have their own names:

Spain = Cava
Italy = Prosecco, Spumante, Frizzante, Asti/d’Asti”
France (outside Champagne) = Crémant

When you’re picking a sparkling wine for your next gathering, another thing to keep in mind how dry or sweet it is:

Brut Zero (the most dry)
Brut (pronounced “broot”)
Extra Dry/Extra Sec/Extra Seco
Dry/Sec/Seco – This is the most popular style and one you will probably see the most. Very food friendly
Demi Sec/Semi-Seco – These are great pre-meal – as an apertif and for desserts
Doux/Sweet/Dulce (sweetest)

Now, to use! Part of what has contributed to the growing popularity of champagne and sparkling wines is the acceptance of it as an anytime drink. Have it before, during or after a meal. Or, just have a glass on it’s own. Yum!
Sparkling wines should be served chilled – around refrigerator temperature. A champagne bottle’s its ideal temperature is 45-50 F . It will reach this after twenty minutes in a bucket filled with ice and water or three house in the refrigerator.  It should not be chilled in the freezer. (Oops!)

Then you’ll want to open the bottle and serve in a coup, flute or tulip-shaped glass. The styles all have reasons behind their design but unless you’re entertaining a sommelier, feel free to pick based on aesthetics or what you have on hand.

You can make things a little more interesting by adding a champagne bar. Have assorted juices available (orange, pomegranate, grapefruit, etc.) and sugar cubes soaked in bitters so guests can make their own creations. Or give them some guidance with champagne cocktail ideas like these from the Food Network.

Finally, decide what you’re going to toast to. Cheers!

Note: Most of my information is highlights from this post by Rick Bakas. If you want more information and a full price range of recommendations; check out the full text – it’s informative and easy to understand!