In some form or another we all love and appreciate a good glass of sparkling. Whether it is a toast to the happy couple or to clink glasses with a friend on their champagne birthday, we save the good stuff for the celebratory. So what would happen if you popped open the bubbly on a Sunday night in with the gals? Mass confusion (what are we celebrating!?!) and detraction from those events that demand a glass of champagne in hand? No. Sparkling can be enjoyed for many reasons, but the number one reason has to be none other than adding a little bit of sparkle to the sometimes mundane everyday life. Below are 5 other reasons to add a little sparkle. . .
1. Mouth-watering effect: Often people will opt for a martini or cocktail as a pre-dinner drink. In this instance, adding a little sparkle into your life couldn’t be any more opportune! Many restaurants now offer some form of champagne by the glass and the reason for this is the mouth-watering effect. Champagne acts as a primer for your palate. Due to the acidity in bubbly, it automatically draws to the sides of your tongue causing you, literally, to salivate. What better way to kick-start your appetite?
2. Red with meat, white with seafood. . . .right?: Wrong. In fact, this idea is so passe that it pains me to re-read it on the screen in front of me. But, honestly, pairing wine and food can certainly be tricky. Welcome to reason # 2 to add a little sparkle. . . Similar to its ability to make your mouth water, sparkling will pair with almost anything. Try it out and you’ll see for yourself!
3.Bubbles trump sorbet: Most fine dining restaurants, when serving a line up of courses, will at some point offer sorbet to cleanse your palate. Let’s face it, the amount of times we go out for a 5 course meal is few and far between; but, a 2 course meal, say dinner and dessert, is much more common. Try taking a minute to cleanse and digest with sorbet’s favourite cousin: sparkling! The carbonation in sparkling will cleanse your palate and help along that buzz you already have going from the vino.
4.Cham-pain: Champagne, sparkling wine, cremant and cava are all labour intensive when it comes to production method. There is primary fermentation, just like any normal wine, followed by a second fermentation that occurs in the bottle. This process usually lasts 1.5 years. Next, the bottles are handled and turned from the horizontal position to an upright position but the process is not done quickly. The bottles are turned a mere fraction each day until they are eventually upright. Finally, the bottles are sealed with beer bottle caps, the neck of the bottles are frozen, the cap is quickly removed in order to release any remaining yeas and then they are immediately re-corked! After learning about how much work goes into a glass of bubbly, you should be happy to get your paws on a glass of TLC.
5.Make sparkling a standard: At work last week I convinced a woman, whom was on the fence with her drink order, to dabble in the cava we serve by the glass. Her response: I always forget about sparkling, I usually only drink it on cruise ships!
Just like that woman, we tend to save champagne for special occasions. Birthdays, engagements, milestones and cruise ships (?) all seemingly fit the bill. I ask you, nuts, throw the “special occasions” to the wind and crack open some bubbly on a regular night out or night in! A lot of bottles go for under $20 (not talking Bambino either) which is what you would pay for most bottles of wine anyway and, if the other 4 reasons aren’t enough,at least remember that everyone should be able to sparkle on the regular. . . in a nutshell.