Few holidays include traditions that not only allow but encourage celebrators to get "toasted." This claim may seem like a stretch in college, but in the real world it takes a special occasion to warrant the mass consumption of alcohol. In just a few weeks, the world will join together to celebrate a new year on the mother of all party nights: December 31. And if there's ever a time to enjoy fine booze, it's New Year's Eve.
Champagne is heralded throughout the civilized world as the king of beverages. It's most famous for its bubbles, which, surprisingly enough, were originally seen as an imperfection. At first, champagnes were only produced in the region of France bearing the same name, under the care of winemakers such as the world-renowned 17th century Benedictine monk Dom Perignon. Nowadays, it is produced all over the world, even in our own backyard. Though they can't technically be called champagne, these "sparkling wines" are still worth checking out.
As you may have guessed, this week we'd like to drop some knowledge on our readers about the nectar of the gods in the hopes that on New Year's Eve you say no to André and instead sample something that would make Mr. Jefferson toast you from beyond the grave!
Picking out decent champagne isn't all that difficult. You're probably going to spend a little more money than usual, but come on, it's celebration time. Splurge. The main thing you need to look out for is a little line at the bottom of the label that says "Secondary fermentation before bottling." If you see this, spend the three bucks and buy it immediately... then throw it away so it can't hurt anyone. That label means that the stuff inside is a hangover potion -- one that will keep sleigh bells ringing in your head long after the party ends.
Champagne varieties range from very dry to exceedingly sweet. When you look at the label you'll notice categories such as Brut, Extra Dry, Sec, etc. These classify how much sugar is in the blend. The most popular variety, traditionally, is Brut, but you should grab a few different bottles and see what you pleases your palate. Shying away from either extreme (dry Extra Brut or super sweet Doux) is safest for satisfying the vast majority of your guests.
Once you've picked out the perfect bottle, chill it to optimum temperature (about 45 degrees Fahrenheit) by tossing it in the fridge (not the freezer) for a few hours. Finally, when the time is right, hold the cork firmly in one hand and twist the bottle with the other to avoid that movie-moment explosion where half the pricey liquor you just bought ends up on your friends.
At any rate, start the New Year with something that will symbolize how you plan to spend the rest of it. If you're having trouble finding the right bubbly, try one of the following. (Note: Though we like to focus on Virginia wines, there just aren't that many to choose from when it comes to champagne, so this is one time when it's okay to trust the French.)
If you don't want to break the bank and still make it clear to your guests that you have impeccably refined taste, it's easy to make due in the wine aisle at your local grocer. Don't mess around with the suspect bottles on the bottom shelf; instead, look for either the Gruet Winery Brut or Cuvee Napa by Mumm Brut. The latter is an American blend from one of the most famous French champagne-producing families. Both bottles should run less than $15.
For those looking to try something a little different this year, a rosé champagne might be just the thing. This newest trend in sparkling wines brings a modern twist to traditional celebrations. The Montaudon family's Grande Rosé Brut is an excellent choice as is Gonet's Rosé Brut, both from the Champagne region of France. They are available for around $30 at wine specialty shops.
Finally, if you have money to burn, Oasis Winery, one of Virginia's most award winning vineyards, produces a few world-class champagnes. Their Brut will run you about $60 -- a reasonable price tag for a bottle that's been voted one of the top 10 sparkling wines in the world.
Happy holidays, and we'll see you in the spring. Cheers!
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