Friday, May 20, 2011

Don't Shake the Champagne

handling the bubbly with care will pay big dividends
Chanel as seen in Classic Style
June is the Month of Misty eyed brides, gardenias and rice and       "popping corks" Per haps you'll be giving or going to a least one wedding festivity, or celebrating your own wedding anniversary. For any of these occassions a bottle of champagne or wine is in order. If you are serving champagne be sure you handle this lively liquid with care, and it will pay you dividends in sparkling bubbles. It's best to buy or order champagne a day or two in advance of the event, so it will not be churned about on serving day. Champagne should never, never be shaken.Store a champagne bottle in a cool place on its side or at an angle to keep the natural cork wet.
Champagne chills well on its side, in the refrigerator (it takes about 3 hours). Make sure your refrigerator is not colder than 40 degrees, (which is the best serving temperature for the bubbling beverage.) To open the bottle, remove the foil capsule and wirecap, then with the bottle at a 45 degree angle pointed away from you, hold the cork firmly with one handand twistr the bottle -not the cork-with the other hand. Pour the liquid into bone dry glasses, as damp glassware tends to vanquish bubbles!
3 ripe fresh peaches, unpeeled
1 "fifth" saterne
1 tsp bitters
2 "fifths" champagne
Fresh strawberries
Rub peaches well with damp cloth, then pierce deeply and thoroughly with tines of fork; place on bottom of punch bowl. Put ice block in punch bowl on top of peaches. Combine sauterne and bitters; pour into punchbowl and add champagne.  Garnish punch and individual serving with fresh unhulledstrawberries. Makes about 25 servings.

1 gallon lemonade sweetened
1 qt sparkling Catawba grape juice
1 qt plain catawba grape juice
2 qts gingerale
combine all ingredients together and pour over a small block of ice.
YIELDS:35 servings

finally for that extra special occasion, when you want to pull out all the stopes, serve that showcase of all punchbowl beverages...CHAMPAGNE PUNCH
1/2 pound powdered sugar
1  1/2 ounces of orange curacao
1  1/2 ounce brandy or cognac
1  1/2 ounce maraschino liqueur
2 quarts champagne
1 quart sparkling water
mixfirst four ingredients together in large punch bowl, stirring until sugar is dissolved, add cracked ice, stirring from time to time, until thoroughly chilled. Just before serving add champagne and sparkling water. Add fruits and berries in season, stir well, serve in champagne glasses
YIELDS:25 servings

1 comment:

Priya Sreeram said...

nice tips on champagne, loved reading the post !