The problem with champagne is that you just can't get value without paying for it. Sure, you can settle for a different sparkling wine -- we've written before about cava, and prosecco is also a popular option. "Different" shouldn't read as "lesser" in this context, either. For $10-$15 a bottle, you can have quite good sparkling wine, for your dinner table, your brunch, your nightcap, or your run-of-the-mill champagne toast.
But for a special occasion -- and what's a more special occasion than New Year's Eve? -- you need the genuine article. Which means you'll need to spend some
Posts Tagged ‘champagne’
Moët & Chandon Impérial
by Michele on March 25th, 2011 | Sparkling Wine, Wine
Monday was an extra festive Tapas Monday at our house, as it was my husband's 40th birthday. While we celebrated it with a fabulous 3-course menu, it was only one part of his birthday festivities. On Sunday, we had celebrated with presents and a birthday dessert of frozen key lime pie. This weekend the celebration will continue with a birthday getaway that includes great food, beverages, and entertainment.
On Mondays, we typically enjoy a bottle of sparkling wine with our tapas menu. As this Monday was special, we wanted a bottle of something that was a little more special
On Mondays, we typically enjoy a bottle of sparkling wine with our tapas menu. As this Monday was special, we wanted a bottle of something that was a little more special
Samuel Adams and Weihenstephan, Infinium
by J Frazzetta on March 7th, 2011 | Beer
Bottle/Tap: Bottle, pint plus 9
Several weeks ago, I came across this beer in a supermarket and decided to pick it up. The price tag was a little much, almost $20, yet the allure of the bottle is what really drew toward this beer. Something about that champagne bottle look that just screamed: buy me! I waited a bit then decided to pop the cork and give it a try.
There really is a cork in this bottle, you do have to open it like champagne and thankfully the contents do not taste like champagne, rather, they taste like beer. I
Several weeks ago, I came across this beer in a supermarket and decided to pick it up. The price tag was a little much, almost $20, yet the allure of the bottle is what really drew toward this beer. Something about that champagne bottle look that just screamed: buy me! I waited a bit then decided to pop the cork and give it a try.
There really is a cork in this bottle, you do have to open it like champagne and thankfully the contents do not taste like champagne, rather, they taste like beer. I
Ginger Dazzle
by MPK on December 22nd, 2010 | Cocktails, Sparkling
As hard as it may be to believe, 2010 is nearing its end. Of course, that means that its time to welcome 2011 with celebrations of all sorts. If you have chosen to stay home or attend a party at someone else's home, why not make (or bring) a cocktail that has the right amount of sparkle for this occasion?
The Ginger Dazzle from Kilimanjaro Foods, Inc. was the winning cocktail from our New Year's Eve cocktail contest. It was a tough choice with ten excellent recipes that had flavorful ingredients and beautiful garnishes. When the votes were tallied,
The Ginger Dazzle from Kilimanjaro Foods, Inc. was the winning cocktail from our New Year's Eve cocktail contest. It was a tough choice with ten excellent recipes that had flavorful ingredients and beautiful garnishes. When the votes were tallied,
Sherbet Ice Cream Cocktail
by Jared on November 17th, 2010 | Cocktails, Crafty Bartender
Hi, everyone! This month I have a very simple party recipe that works great year 'round. I began serving the Sherbet Ice Cream Cocktail at Thanksgiving, Christmas, and New Year's Eve parties over the past several years. It is a French Canadian recipe my mom passed on to me. It is very easy to make, a wonderful starter cocktail, and rings in a ceremony with class.
Because sherbet is made from milk, it will separate in the glass, making the drink clear three-fourths of the way up the champagne flute and the top fourth of the cocktail white from
Because sherbet is made from milk, it will separate in the glass, making the drink clear three-fourths of the way up the champagne flute and the top fourth of the cocktail white from
