Toasting the New Year with American Sparkling Wine

Within minutes of midnight countless champagne bottles will open to toast the New Year. In anticipation to the demand, local stores such as , and have expanded displays of the bubbly. However, most of what's being sold isn't champagne – it's sparkling wine.

What's the difference? Location. True champagne is only produced in the champagne region of France, therefore only sparkling wines produced there can be legally sold as champagne. Some have considered this a disadvantage to American wine makers who since the late 18oos have used the Methode Champenoise, the classic French technique that turns still wine into bubbles.  Sparkling semantics aside, most Americans will still call American produced bubbly wine 'champagne'.

When selecting any sparkling wine to toast the New Year, or to complement your menu, first consider its style. These styles include Brut, Natural, Blanc de Blancs (made from only Chardonnay grapes), Blanc de Noirs (made from dark skinned grapes) and Brut Rosé, which are delicious with hors d'oeuvres and rich enough to enjoy with many main courses. Extra Dry and Sec styles offer a bit of sweetness that works well as an aperitif or paired with dessert.

When serving a sparkling wine, plan on about six servings per regular 750ml bottle, or 1/3 bottle per person for an evening or event. Serve well chilled. If using an ice bucket fill with equals parts of ice and water an allow bottles to chill for at least 30 minutes. In regard to pre-chilled champagne bottles, here's a myth buster.  It was once thought a chilled bottle of champagne had to stay chilled. Not true. Chilled bottles can be returned to the wine rack safely without damage to the product, and then re-chilled for use at another time. 

Store sparkling wine on its side. This will keep the cork moist. If buying several bottles, or if you have been gifted with a few wonderful bottles of bubbly, remember that most sparkling wines should be opened and enjoyed within three years.

"If you plan to bring champagne to the party, keep the bottles upright," said Korbel Cellars Spokesperson Margie Healy. "The shaking bottles receive in the car can cause champagne to quickly lose its sparkle after opening. Upright bottles keep wine movement to a minimum and the bubbles in the wine."

When opening a champagne bottle, please be careful. Rule one: Don't pop the cork. It could hurt someone and it wastes the wine. To open, avoid shaking the bottle and remove the foil and wire cage that surrounds the cork. Do not use a corkscrew. Next, tilt the bottle away from yourself at a 45 degree angle, holding the top of the cork, ease the cork out by twisting the bottle gently until the cork is released with that wonderful little sigh of pressure leaving the bottle.

Finally, no matter if you plan to toast the New Year with French or American champagne/sparkling wine, remember to enjoy and ring in the New Year responsibly. 

(Recipes courtesy of Korbel Champagne Cellars.)

Jingle Bell Natural-

Splash of Woodford Reserve®

Splash of DeKuyper® riple sec

Splash of cranberry juice

Korbel Natural Champagne

Shake over ice, strain into champagne flute and top with KORBEL Natural´ Champagne. Garnish with fresh cranberries or orange slices.

Korbelini-

4 oz. Korbel Blanc de Noirs Champagne

2 oz. peach schnapps or peach syrup

Slowly add schnapps or syrup to a large champagne-filled flute

Korbel Champagne Punch-

1 (10 oz.) package frozen sliced strawberries in syrup, thawed

1 1/2 cups apricot or peach nectar

1/4 cup lemon juice

2 tbsp. honey

2 (750ml) bottles Korbel Champagne, chilled

1 pint Häagen-Dazs® Raspberry or Strawberry Sorbet

Fresh strawberries, sliced, if desired

Fresh mint leaves, if desired

In a blender, container or food processor with metal blade, place thawed strawberries and syrup; blend until smooth. Pour strawberry purée into a large pitcher. Add apricot nectar, lemon juice and honey; stir to mix. Refrigerate until serving time.

To serve, pour mixture into a large punch bowl. Stir in Korbel champagne. Gently drop small scoops of Häagen-Dazs sorbet into punch. Garnish with sliced strawberries and mint, if desired. Sorbet scoops can be made ahead of time. Place scoops on wax paper-lined cookie sheet. Place in freezer until ready to serve.