SOMEWHERE in the Hired Belly's past, in another life, in another land, there exists the indelible image of a shattered Regency ceiling centrepiece.
For a young boy, the force with which the cork seemingly propelled itself from the Champagne bottle was quite remarkable - and the impressive destruction it wrought on my godfather's ceiling, indeed, proved to be the highlight of the Christmas holiday.
It pays to be careful opening any sparkling wine. It may be hard to believe but according to the American Academy of Ophthalmology (AAO), improperly aimed popping of Champagne corks is one of the most common causes for holiday-related eye injuries. Then again, the average Champagne cork is restraining three times the pressure that's in your tires.
To be blunt, if you value your safety, or that of your guests - including their eyesight - here are a few crucial rules for opening any bottle of bubble, be it a magnum of Moët or a bottle of Bubbles Rosé.
- Chill and still: let it sit in the fridge for at least 24 hours.
- Thumbs up: Keep your thumb firmly over the cork, even while carefully removing the cage. Better still, place a tea towel over the top.
- Twist don't push: To open, hold the cork firmly with one hand and gently twist the bottle itself with the other, keeping it pointed away from anybody, including yourself.
This way you'll have a controlled, safe opening - and you shouldn't spill any wine. And once you get the hang of it, you'll be able to impress your guests with just how quietly you actually do it.
What to buy? Obviously, it depends on your budget. However, nothing is quite as impressive as arriving at a small dinner party with a bottle of Big "C" Champagne. Hopefully your hosts will (a) want to share and (b) have the right glasses in which to pour it. And while it may be tempting to enjoy it on its own, purely as a celebration, it pays to remember that Champagne makes for wonderful food pairing.
A couple of good festive picks:
- Nicolas Feuillate Brut
Rosé. Aside from tasting good (think strawberry and raspberry, definite Pinot Noir, notes with mouth-filling elegance and length) this wine just looks incredibly festive in the glass. Last week at C they actually served it in a small bowl, which showed off the fruit beautifully, and the bubbles lasted surprisingly well. It was a slam dunk with Lake Babine beautifully seared salmon; BCLS $69.99.
- Lallier Grande Reserve is a more recent name added to the ranks of serious champagne but its star is quickly rising. If you like that distinctive little "biscuit-y" or "brioche" hit (that comes usually only with real Champagne) - and we do - you'll find it here with a wine that's quite creamy, with some citrus notes and good length on the palate. Think oysters. Lots of them. BCLS $59.96.
Several B.C. producers continue to do a very good job with sparklers.
- Blue Mountain Brut.
What's not to like? B.C. at its best, crisp and clean, with toasty, citrus notes and great structure; $29.99 EW.
- Gray Monk Odyssey
Brut. A great reception wine, this slightly off-dry style yields a creamy middle with up front citrus and stone fruit notes; BCLS $24.99.
Shop the lower end of the spectrum to find a couple of dependables:
- Segura Viudas Brut
Reserva. This Spanish standby is a deal, especially considering it's Méthode Champenoise. Pale straw, just off-dry with lots of bubbles and a broad, gently toasty palate that always punches above its weight; BCLS, PWS $13.70.
- Jaume Serra Brut
Nature. Formerly known as "Crystalino," this is another great Cava deal, with some bread notes on top followed by citrus and floral on medium-dry palate with good bubbles and surprising structure. Another deal at Everything Wine, $12.99.
