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Champagne
is the 'drink of choice' for Antonio
Anderson of Enoteca Toscana Wine Bistro
in Camarillo . He shares his expertise
on selecting the right bottle of bubbly
to ring in the New Year. |
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When my best friend from college got married
for the first time this year, her wine aficionado
groom insisted on splurging on pricey Dom Perignon
for the champagne toast. Of course, it was fantastic
and (to those of us who appreciate fine wine) a
memorable occasion. But, if you're hosting a party,
you don't have to mortgage the ranch in order treat
your guests to a classy champagne toast this New
Year's Eve.
Whether you're planning on ringing in 2008 with a group, or more intimately with
someone special, Antonio Anderson of Enoteca Toscana Wine Bistro in old town
Camarillo offers these suggestions.
Let's start with explaining the difference between Champagne and sparkling wine.
"Champagne can only be called Champagne if it comes from the Champagne
region of France," said Anderson , adding "Sparkling wine is the term
used for bubbly bottled in the United States. Sparkling wine from Spain is called
'Cava,' and in Italy , it's Spumante or Prosecco."
Reading the Label
When shopping, it's important to know that 'Brut,' medium bodied champagne,
is the taste most people are used to. Anderson suggests, 'You can't go wrong
with Brut." He says 'dry' is an English term for sweet - so 'dry' and
'extra dry' describe levels of sweetness (extra dry being sweeter). Sec, Demi-Sec
and Doux are other terms that describe sweetness.
Making your Choice
If you are hosting a party and want to serve bubbly for a midnight toast, Anderson
suggests sticking with a good California Sparkling wine like Gloria Ferrer
(around $12 a bottle). Or, one of Anderson 's personal favorites is Scharffenberger.
He says, at $15-20 a bottle, "it's an excellent sparkling wine for the
money."
Celebrating a special occasion? Anderson has one suggestion: "Krug. It's
the champagne of champagnes, always rated between 95-100 points (a very high
rating)." At $120-400 a bottle, let's hope it makes a good impression
on the person you're sharing it with!
Popping the Cork
Anderson says 20 minutes in the fridge will properly chill champagne. When
popping the cork, he warns, "Always point the bottle away from your guest.
And, twist the bottle not the cork." For a detailed description of how
to pop a cork like a pro, tune-in to my radio interview with Antonio Anderson
on my website, .
Cheers, to a happy and healthy 2008!
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