The 10th Blog of Christmas

Over the past year, I have grown a part of the blissful family at M. Young Communications, the inspirational force behind some of the most prestigious names and events in the food, beverage and hospitably industry. They have embraced me, a young girl with an abundance of culinary curiosity, with a seat at their table and shared in their celebration of life. I can’t even count the number of ways that their magnificent spirits, generosity, guidance and passions have enriched my hearty appetite for learning.

To Melanie, Bruce, David, Dawn, Emily, Eve, Johanna, Joy and Julie, thank you. For your acceptance, your willingness to sample my creations, for introducing me to so many illustrious and respectable people and events in the industry, stimulating my palate, teaching me how to taste and appreciate varying libations, and for giving me the opportunity to feed my passion for knowledge.

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Ever the party planners, it’s only appropriate that I happily salute you with a flute of Champagne and ring in the New Year with the opulent bubbly. Being a lover of Champagne but no expert notwithstanding, I asked Jerri Banks, the wonderful Beverage Director at the new wine and spirits shop Pour whom I met through you, for her advice.

Unfortunately for me, Jerri doesn't recommend Champagne to be paired with dessert, as it isn't sweet enough to match, so no dessert in this post.

In case you’re still planning your New Years Eve festivities, here are some tips for toasting good friends and good times with bubbly from Jerri Banks:


Entertaining with Champagne for News Years Eve

New Years Eve is the one holiday when Champagne reigns supreme (that is Champagne from the Champagne region of France). Quite the opposite of what one might think, many retail wine shops take big positions on stock for the New Year celebration, thus they often have sales. Take advantage by purchasing a bottle or two of Champagne that may otherwise be pricier at another time of year.

*NV (non vintage) Brut is going to be most affordable in the champagne category.

* Vintage dated Tete de Cuvee (the top bottling or finest wine) such as La Grande Dame from Veuve Clicquot is very expensive but offers the most sublime experience.

*Make sure glasses are clean and soap free as the fine bubbles will be compromised by soap film. A flute is best to preserve bubbles but a retro champagne saucer can be quite festive especially for champagne cocktails.

*Champagne is often judged by the quality of the bubbles — also referred to as the mousse — which will be most enjoyable if they are fine and gently tickle the palate.

*Try Rose Champagne for an additional dose of sensuality. The beautiful colors ranging from burnished salmon to pale rose delights the eye while the delicate floral notes add more complexity to the flavor profile.

Other Bubblies:
*Sparkling wine – All Champagne is sparkling wine but not all sparkling wine is champagne. That does not mean sparkling wine is not enjoyable. Sparkling wines are made all over the globe from a host of grape varieties and can offer a pleasant and less expensive alternative to Champagne.

*Prosecco – From the Piedmont region of Italy, this sparkler, which shares the same name as the grape variety is delightful, and a great pairing with antipasti. It is the sparkling wine of choice used to make the legendary Bellini.

*Cava – Largely from the Penedes region in Spain, Cava is produced in the same method as champagne (Méthode Champenoise) and is reasonably priced. This is great as an accompaniment to hors d’oeuvres or just as a sipper. It also makes a great topper for “champagne” cocktails.

Many high quality sparkling wines are produced in the US.
Look for the following quality domestic brands:

Iron Horse Vineyards, Green Valley, CA
Schramsberg-Napa Valley
Gloria Ferrer- Sonoma CA
Gruet- New Mexico
Dr Konstantin Frank- Finger Lakes, NY


Champagne Cocktails
The classic champagne cocktail with a sugar cube, laden with a few drops of Angostura bitters and topped with Champagne, has given way to a host of exotic concoctions that are as fanciful as their ingredients. The Bellini made with Prosecco and white peach puree is one of the most delicious.

Champagne cocktails are great for any occasion, a great brunch drink and a good alternative when trying to stretch the budget.

Almost any fruit nectar can be topped with champagne to create a tasty cocktail.
Here is a favorite for New Years morning brunch:

Sunburst
3 oz Juice from Mandarin Oranges (Tangerines & Clementines)
½ oz Orange Liqueur
Dash of Orange Bitters or Orange flower water
2 oz Champagne

Combine juice, Orange Liqueur, and bitters in champagne flute or coupe. Top with champagne.

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Be sure to visit just recently opened Pour -- a wine and spirits boutique uniquely designed around food pairings with wine and spirits – to sample more of Beverage Director Jerri Banks tasty creations.

A fun, informative approach to helping customers select an appropriate wine or spirit for their food of choice in an accessible format. Our mission is to start the uninitiated on an easy to understand discovery of wine and food pairing with an emphasis on the joy of eating and drinking without intimidation or snobbery.

Amsterdam & 75th (321 Amsterdam Avenue) New York City
212-501-Pour (7687)
Online sales are available. For more information, go to: www.pourwines.com

See more of the Pastry Princess' dessert recipes!

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