December 28, 2015 – Bubbly & Bites

In This Issue:

Pop the Cork!
RECIPE: Classic Sausage-Stuffed Mushooms
<For Celebrating>

INTRO   

Enjoy Some Bubbly and a Few Bites

INTRO TEXT   

Where did 2015 go? Ready or not it’s time to ring in the New Year, 2016! Chill the champagne, and assemble a few hearty bites, like the Sausage-Stuffed Mushrooms below. They’re a delicious combination and a very worthy introduction to 2016! 

MAIN BODY:

Pop the Cork!

“Clock watching” takes on a fun, celebratory meaning on New Year’s Eve. On this special night we look back on the pleasures of the year past and anticipate the "blank slate" of the coming year. The occasion invites a pause, a marking of the moment, whether the evening is celebrated with family, a few good friends, or in a crowd. Whatever character your celebration takes, enjoy the moment and the possibilities of all that lies ahead!

What is Champagne?
Saved for special occasions, champagne’s bubbling personality dominates year-end celebrations. 
"Champagne" designates a sparkling wine made from certain grapes in a certain manner in the Champagne region of France. The term “champagne,” often tossed around in a generic fashion, is legally reserved for those of French origin.

The infamous bubbles arise from a second fermentation process. Wines, or a blend of wines, are bottled with added sugar and yeast. The wine ferments again, this time retaining the carbon dioxide naturally formed during this second fermentation process. 

Within the champagne classification, different levels of sweetness exist according to the following label descriptions:
Doux - sweet
Demi-sec – half dry
Sec – dry
Extra sec – extra dry
Brut – almost completely dry
Extra Brut – completely dry (no additional sugar)

What are Sparkling Wines?
Sparkling wines are made through the same second fermentation process but are not from the Champagne region of France. They share many of the fine features of champagne and serve as a worthy substitute for many occasions. Here’s a brief glossary of some sparkling wine nomenclature:	

Crémant – French, other than from the Champagne region
Cava – Spain
Sekt – Germany
Spumante – Italy
Prosecco – Italy
Cap Classique – South Africa
Sparkling Shiraz – Australia

Preparing to Pour:
Preparing champagne or sparkling wine for serving requires a bit of forethought. These libations are to be served cold, ideally at 43 – 48 degrees. It will take approximately three hours to chill a single bottle of champagne in the refrigerator. Or, an ice bucket may be used to keep the champagne cold before and after opening.  To open a bottle of champagne:
•  Remove the foil, loosen the wire cage, but do not remove.
•  Using a towel, hold one end over the cork and wire cage, and the other end at the base of the bottle. Angle the bottle at a 45-degree angle (providing the maximum surface area for initial release of the bubbles).
•  Turn the base of the bottle easing the bottle away from the cork. An ideal opening produces only a whisper of noise and avoids any dramatic spray.

Classic Sausage-Stuffed Mushrooms

These stuffed mushroom caps are some of our favorite small bites. They are a classic preparation that never fails to satisfy. This version features a base of spicy sausage combined with aromatics and seasoned bread crumbs to be a hearty, savory filling.  Do-Ahead Strategy: Roast the mushroom caps and mix the stuffing ahead of time. When time to serve, stuff the caps and bake for a few minutes until heated through and piping hot. 

Variation:  (IMG 0789 of stuffed peppers)
Try this stuffing in tiny baby sweet bell peppers. No need to pre-roast the peppers, simply trim, stuff, roast, and serve!

For Celebrating:

DOUBLE WALLED COOLER 
Keep your wine chilled for hours without ice. No advance preparation, just place pre-chilled bottle in the cooler.

GLASS STEMWARE
Good wine and good champagne should be served in a worthy glass for maximum enjoyment!

VACUVIN WINE ESSENTIALS SET 
Everything that’s needed to enjoy wine or champagne in one handy set. A great hostess gift, too.

Q: Why is there a wire cover on top of champagne bottles?
A: The second fermentation process, characteristic of champagne and sparkling wines, creates carbon dioxide in quantities that increase the pressure inside the bottle. The wire cage reinforces the cork in holding back the bubbly. 

Q: In what type of glass should Champagne be served?
A: Two types of glasses are commonly used for serving champagne: (1) a flute – tall, narrow bowl on a tall, narrow stem, or (2) a coupe - a broad, shallow bowl on a stem. The latter glass is less desirable than the flute shape. The flute is thought to hold the bubbles more efficiently and present the aroma more favorably than the shallow-shaped glass. Fill a champagne flute two-thirds full when serving.

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Skal!  A Votre Sant!  Prosit!  L’Chaim!  Salute!  Slante!  Kia ora!  Salud!  Nien Nien!  Cheers!