Know Your Bubbly Better Than Bubba

For us hard-core winos there are many occasions to enjoy a good bottle of bubbly. However, if you talk to any wine marketing expert, they’ll all tell you how bubbly wine is really only sold two times each year; New Years and Valentines. The crappy part about that bit of news is that people judge their whole “Champagne” drinking experience around two $6 bottles of Cooks Brut each year. I’m not saying that Cooks isn’t bad, but judging a whole type of wine by that kind of statistic is bad. So, knowing that I have a short time to tell you all I know about bubbles, I’m going to unload the best method of getting you what you want this year. That way, when you pop the cork at midnight and that cute chick you’ve been kissing under the misseltoe all night takes her first taste of 2012, she’ll know you know your bubbly better than any other bubba in the room. One thing you’ve got to know for sure is that most sparkling wines are NOT sweet. In fact most on the shelf are dry. (Sorry, us winos like it that way.) A little hint though. There are a few sweet sparkling wines. One that I love, and is relatively cheap, is Ballatore Rosso. It is pink colored, and goes great over a glass of fresh raspberries. If you really want to impress, I suggest looking for a nice Lambrusco, which comes in red or white. I remember the jingle from my childhood that “everything’s nice with Riunite on ice”. Riunite still exists on the shelf today, but this year I’m pouring a Dell’emilia Bianco LeGrotte white Lambrusco. It is lightly bubbly, with soft sweetness and a nice acidity to cleanse the palate. Great with the heavy, creamy and cheesy dishes of New Year’s Eve. Another slightly, off sweet option for bubbly is Prosecco. Originally this Italian wine was produced very sweet, but has grown drier over the years as it takes on the Champagne market of France. It is the main ingredient in a Bellini cocktail. This year I am enjoying a very nice bottle of Rustico from Nino Franco. This wine has wonderful bubbles as it enters the glass, which settle down quickly. It is done in the Frizzante style which is lightly sweet, but dries out quickly. Another great food wine. Now, as we’ve done in yeas past, let’s talk Champagne. Most people think they want this just for the name. but, when they actually taste it are unimpressed and switch quickly to mixed drinks or beer. This is my big warning. If you plan to drink “Champagne” that is sweet, good luck. Champagne, and the style Champenoise, are what is used in making most of the sparkling wines on store shelves. A local favorite is Domaine Ste. Michelle, where Rick Cascierro makes some fantastic wines of that style. The names Brut and Extra Dry are what you’ll usually find. These wines are dry. Usually made of either Chardonnay or Pinot Noir grapes, Champagne is delicious for serious wine drinkers, with bouquets of floral and fruit layered with minerality and acidity, and touched off by a slight hint of bread dough from the yeast in the bottle. My favorites are Veuve Cliquot, St. Michelle Blanc de Noir, and Moet Chandon White Star. Happy New Year, and HEY... Don’t drink and drive this holiday. It’s not worth it.

Serve Bubbly Like An Expert This New Years

Happy New Years! I hope that 2009 ends well for you, and that 2010 is more prosperous and fun than any you’ve ever had. And with that thought in mind, I’d like to propose a toast…What? You say you need someone to open the bottle of bubbly first? Well…How about I teach you.

The first thing to keep in mind is contrary to what you see on Nascar, you don’t shake the bottle up until the cork flies off hitting a blonde supermodel in the head. Actually, shaking Champagne while opening the bottle is quite dangerous. It also makes the wine go flat quickly because you are allowing all of the gasses to escape right out the top of the bottle. What I actually propose is that you open your bubbly in the proper manner, which will really impress your guests both with your style and the wine’s flavor.

The best way to open a bottle of Sparkling wine, or Champagne is to hold the bottle in a cloth napkin or towel. First cut and then remove the foil wrapper from around the cork area. I propose actually removing all of the foil possible because it makes it easier to do the next processes in opening the bottle.

Once you’ve removed the foil, hold the bottle around the neck with your thumb over the top of the cork. With the other hand remove untwist the cage. Carefully, with the cork away from yours or anyone else’s body remove the cage and place your thumb back over the end of the cork.

With your free hand, wrap the end of the bottle in the napkin or towel. Once covered, gently twist the cork in a counter-clockwise motion. The cork will naturally push itself from the bottle with very little work. The colder the wine inside, the more you might have to pull a little as you twist.

As the cork pops free from the bottle be sure to keep a firm grip on both the cork and the bottle. The cork will come out with a deep and reassuring “pop”. Serve and enjoy!!

Now…for those who really want to try something special, and don’t mind cutting parts of their body off and having to make a trip to the emergency room on New Years Eve. I have a special treat for you. A quick lesson in Sabering!

Sabering Champagne is extremely romantic, manly, and downright impressive. (If it is done right.) Do it wrong though, and you’ll likely be missing a thumb!

Once again, remove the foil from the bottle. This time, instead of removing the cage completely, untwist it, and retighten it on the lip closest to the top of the bottle.

Now, for the tricky part. Along the length of all bottles there is a bead of raised glass from the molding process. Find that edge and make sure that it is free of labels and foil. Point your bottle with that edge side up, away from yourself, other people, and all important objects such as plasma televisions.

Grasp a large dull knife such as a chef’s knife firmly in the other hand. In three smooth even strokes run the knife blade along the edge until your knife hits the bottom lip on the bottle. On the third stroke add a little extra pressure and follow through with the knife. The bottle will break at the seam, removing the cork and top of the bottle. All glass chards are also removed with the spewing wine.

Enjoy, and Happy New Years!!