Cheers! It’s almost Friday, and you can bet I’ll be enjoying a nice cold glass of bubbly in a few hours. Back in February, I interviewed a sommelier girlfriend of mine, Shannon Silver, to learn all about champagne or bubbly/sparkling wine as I interchangeably call it, even though we are not supposed to say “champagne” unless it’s from the Champagne region of France. Sorrrry!
Since we’re on the topic of champagne, I also thought I’d answer a question I get asked a lot: how did you come up with the name of your blog? I’ve picked up another recipe and some more tips about bubbly from Shannon that I thought I’d share.
A flute is NOT the best glass for champagne
Shannon says, “Many people believe champagne is best served in a sexy little flute. I must agree that visually it is appealing, but many high-end restaurants will serve champagne in a glass resembling more of a white wine glass rather than a narrow flute. The larger bowl allows the champagne to develop much more than the typical flute.”
Riedel recently released a “Champagne Wine Glass”, which looks similar to a red wine glass and includes a tiny groove in the bowl’s base, which allows the bubbles to really form.
Shannon adds, “Again, there is nothing wrong with the flutes! Wine is meant to be enjoyed however YOU like to enjoy it. I’m not here to tell you how to live your life, but I personally love the wider mouthed champagne glasses.” Love her!
You might recognize the coupe, or the wide mouthed champagne glass that I mentioned in my last post on champagne. It is rumored to be designed in the shape of Marie Antoinette’s breast, and we saw it in heavy rotation at the parties in the Great Gatsby movie. Shannon recommends this type of glass for champagne cocktails and pictures (“because we all need a good Instagram!”), but recommends using it for it for drinking bubbly on its own because it’s wide opening encourages the bubbles to fizzle out more quickly. It’s all about striking a balance between airing the bubbly and keeping it contained to maintain fizz!
I gave this wine glass approach a shot, and while I missed the elegance of the flute I definitely noticed the wide mouthed glass really brought out the flavor in the Domain Chandon Rose I tried it with. For more info on champagne glasses, check out this article.
The significance of champagne to the name of my blog
I associate champagne with celebration, and bust it out when good things happen in life. The name represents the importance I place on celebrating the abundance in everyday life. I also hope that it encourages others to make positive changes in their own lives, to never settle for being unhappy or under stimulated. Life is a gift; we should strive to make every day worth toasting with champagne! Part of the reason why I started blogging was to remind myself of all that I have to be thankful for. So it’s a double significance.
A Sommelier’s Spring Cocktail: Strawberries and Cream Champagne
What you’ll need:
- fresh, ripe strawberries
- vanilla extract or vanilla vodka
- lemon (for added acidity
- sugar (optional, but to add sweetness and balance with acidity of the lemon)
- bubbly/champagne (obviously)
- Mash (either in a shaker, blender or with a pestle and mortar) a few strawberries with a hint of vanilla extract or vanilla vodka
- Pour the champagne on top and garnish with a strawberry. If you want to get really fun with it, slice the strawberry in half and use a tiny heart cookie cutter or slice carefully into the shape of a heart
A huge thank you to Shannon Silver for educating me on champagne and contributing to this post. If you have any questions about wine or champagne, feel free to reach out to her anytime at email@example.com. She’s got a blog in the works (Champagne at Shannon’s) which will be filled with more good stuff like this! For more awesome facts on champagne you may not have known, check out my interview with Shannon in “Interview With A Sommelier – Champagne Facts You Need To Know“!
Do you have any go-to champagne cocktails? I’d love to hear about them!