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]
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]
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]
Think Pink! In honor of October’s Breast Cancer Awareness month, Chambord Black Raspberry Liqueur has simple ways to get you involved in the cause this month. Chambord is donating $15,000 to the Breast Cancer Network of Strength and is supporting local breast cancer organizations with various initiatives in October. Chambord has created tips for honoring [...] [...more]
Champagne is a delicate and sensitive wine that will spoil if it is poorly stored. If you are going to keep champagne for more than two months it is best to store it in total darkness, undisturbed, and at a constant temperature. Nonvintage champagne benefits from six to eight months storage – it tastes richer [...] [...more]
The secret to making a successful cocktail at home is to keep them simple. And with fabulous champagne as the main magic ingredient, they are bound to taste good! The million-dollar question is, of course, what sort of champagne should you use? Personally, I think it’s a mistake to use vintage, deluxe champagne or the [...] [...more]
With a little practice, it’s quite easy to create a perfect sugar rim every time (of course, you might say that it’s also quite easy – with a little practice – to float nine layers of liquers in a pousse cafe’). But seriously, all it takes is two small dishes and clean, dry Champagne glasses. [...] [...more]
One Champagne expert remarked, “Why do people insist on making cocktails with Champagne? You don’t hear about Cocktails made with Bordeaux or other fine wines!” (Actually, there are many wonderful wine-based cocktails. Cold Duck, before it became associated with plastic corks and leopard-print interiors, was a fine cocktail combining equal parts Champagne and red Bordeaux.) [...] [...more]
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