Three words: Summer is hot. That’s why you need a cool drink to help chill you out during the sweltering temps of late August. And what better drink than the most bubbliest chilled one of them all to help you? We’ve asked one of LA’s most charming bartenders, John Harpster (aka “Johnny Shotz”) from the [...] [...more]
If you are only serving a few glasses of Champagne, it is easiest to tilt the glass first, as you would when pouring a beer, so that when you pour it, the glass doesn’t overflow with froth. But if you are pouring Champagne for a big party, it is best to first pour a little [...] [...more]
Champagne always tastes best well chilled, but the exact temperature for chilling is a matter of personal taste. Three to four hours in the refrigerator is fine, or if you are caught unprepared, a 30 minute blast in the freezer will do the trick. A word of cautionary advice; don’t forget about the bottle in [...] [...more]
Did you know that there's a minor difference in price between vintage Champagne and non-vintage Champagne? So what's the difference. [...more]
What food go well with Champagne,...well, everything! From light hors d'oeuvres to the rich, hearty foods we eat during the holidays, no wine in the world compliments a wider variety of dishes than Champagne. [...more]
All the bubbles in Champagne intimidate you? Opening a bottle of Champagne is not as hard as it looks. Here we show you how to open a bottle of Bubbly. [...more]
There are well over 150 Champagne producers headquartered in this small northern region. Here's the "short list" of the top Champagne producers accompanied by the correct pronounciation of each house's name: [...more]
Drinks are the first thing in order on such an extravagant night—and we have the perfect Champagne Cocktail recipes! Try Pear Champagne and Raspberry Champagne Cocktail. Asian cuisine, which comes together quicker than you can say moo goo gai pan, is easy to prepare to enjoy the evening. Re-dish everything. Dump the disposable containers and [...] [...more]
Everyone’s seen at least one Champagne shower: the victorious team at an Indy 500 race spraying each other with magnums of bubbly, or the winning team at the World Series showering the locker room. This is how not to open a bottle of Champagne. There’s an old saying about opening Champagne: “The ear’s loss is [...] [...more]
Legend has it that the “cocktail hour” (which eventually became happy hour) was born during Prohibition. Manhattan speak-easy owners had a deal with the local police: places like “21″ wouldn’t open their doors until 6 p.m. But one establishment -Tony’s at 42nd East 53 St. – pushed these delicate boundaries, defying convention and openly serving [...] [...more]
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