Champagne!

Here's to the bright New Year
And a fond farewell to the old;
Here's to the things that are yet to come
And to the memories that we hold.

How to Select a Bottle of Champagne

Champagne with a capital "C" can only come from the Champagne region in France, which means it also can cause a bit of sticker shock.  However, champagne with a lowercase "c" comes from other areas and is usually called "sparkling wine."  To spot a just-as-good sparkler, look for "methode champenoise" or "methode traditionelle" on the bottle's label.  This means the sparkling wine has been made the same way true Champagne is instead of the time-saving Charmat process, which involves bulk fermentation in tanks and results in a lesser quality wine.

Some people prefer sweeter champagne--some prefer more dry champagne.  Here's a little chart to help you choose:

Brut = The driest and the "standard"
Extra-dry = Less dry than Brut
Sec = Sweet
Demi-Sec = Even sweeter

How to Open a Bottle of Sparkling Wine

Let's watch Famous Fat Dave learn how to open a bottle of Champagne.

First a warning from the American Academy of Ophthalmology:  Every year, improper cork-removal techniques cause serious injuries.  A champagne cork can fly up to 50 miles per hour as it leaves the bottle -- fast enough to shatter glass.  At such high speeds, you have no time to react and protect your eye.  That's why it's so important to learn how to open a bottle of bubbly correctly and avoid flying corks in the first place.

Step 1:  Chill sparkling wine and champagne to 45 degrees Fahrenheit or colder before opening.  The cork of a warm bottle is more likely to pop unexpectedly.  Also, don't shake the bottle.  Shaking increases the speed at which the cork leaves the bottle thereby increasing your chances of a severe eye injury.

Step 2:  Hold down the cork with the palm of your hand while removing the wire hood.  (It takes 6 twists to open the wire hood.  Don't believe me?  Count them.)  Point the bottle at a 45-degree angle away from you and any bystanders.

Step 3:  Place a towel over the top of the bottle and grasp the cork.

Step 4:  Keeping the bottle at a 45-degree angle, slowly and firmly twist the bottle (not the cork) to break the seal.  Continue to hold the cork while twisting the bottle.  Continue until the cork is almost out of the neck. 

Note:  Never use a corkscrew to open a bottle of champagne or sparkling wine.

Although Kate finds great joy in "sabering" bottles, it's a bit tough on the knife and you will end up with an overflowing bottle.  Save the bubbles!  Save the knives!  No sabering good champagne!