Cheers for years
With New Year’s Eve coming we look at some traditions that stay with us year after year.
Champagne was the drink of kings and queens in Europe, specially in the 18th century, where the first painting depicting the act of drinking champagne is believed to be from the court of Louis XV. The painting shows a post-hunt oyster lunch, Le Déjeuner d’Huîtres, by Jean-François de Troy that could be found in Louis XV’s dining room.
“I drink champagne when I win, to celebrate… and I drink champagne when I lose, to console myself.” – Napoleon Bonaparte”
Bubbly basics
All Champagne is sparkling wine, but not all sparkling wine is Champagne.
According to European law, wines must be bottled within 100 miles of the Champagne region of France and be made using the unique Champenoise method.
There are a few exceptions, such as the Korbel winery in California that has been making California Champagne since 1882 and is considered grandfathered in before the European rules became official.
Here is a breakdown of other sparkling wines:
Sekt: A German sparkling wine that has less alcohol than Champagne.
Prosecco: An Italian sparkling wine that is very fruity and has large bubbles. It is usually used in mimosas or Bellinis.
Cava: A Spanish bubbly very similar to French Champagne and made from macabeu grapes.
Other sparkling wines: America and other countries have endless flavors that are made with many recipes and grapes.
December accounts for 22% of the annual sales of bubbly.
A guide to champagne glasses from Wine Folly
Rim: The rim should be large enough in diameter to smell the wine’s aromas.
Bowl: The wider the bowl, the more aromas the glass will collect.
Base of bowl: A pointy base will create a single stream of fine bubbles.
Material: Crystal is made to be lighter and more delicate because of its durability. Generally speaking, thinner glasses are less obtrusive while tasting wine.
Flute
Cremant, Cava, etc.
This style of glass preserves the bubbles the most and is ideal for bone-dry (Brut, Extra-Brut and Brut Nature) sparkling wines.
Tulip
Prosecco, Rose, etc.
This style of glass collects more floral aromatics with its wider bowl shape and is ideal for more aromatic, fruity sparkling wines.
Wide tulip
Ages sparkling wine
This style of glass is a wider version of the tulip glass, almost like a red wine glass. The style of glass collects more of the aged flavors of biscuit and brioche found in fine sparkling wines such as vintage Champagne Franciacorta and Gran Reserva Cava.
Coupe glass
Vintage design
This design was the popular style used in the 1950s after seen in several Hollywood films. The bubbles disperse quickly making the wines taste softer and fruitier. This is a good glass shape to try with sweet sparkling wines such as Asti Spumante.
There is folklore of the glass being designed to resemble the breasts of a mistress of a French king and other women but no factual attribution.
A few toasts
If you raise a glass to salute those around you, you are engaging in a custom that originated in ancient times and has had many names and meanings over the years.
The Greeks’ version was called proposis and was done between two people. The cup used became a gift for the guest.
The Romans made offerings to their gods by pouring a drop of wine out before feasting.
Fast forward to the Middle Ages, when many people would share from one cup. According to Margaret Visser, author of “The Rituals of Dinner,” the act of toasting does involve actual toast. In her book she writes, “The word ‘toast’ comes from the British practice of floating a piece of toasted bread on top of the wine, ale or mead of the loving cup (bowl passed around the room). Once the bowl had gone round, the host was expected to drain the last drops and consume the toast in honor of the guests.”
Clinking and drinking
Once drinking glasses were made popular, the art of toasting evolved into the custom of clinking one glass to another. A pleasing clink allows the enjoyment of whatever is being poured via all five senses.
A lot of tiny bubbles
Without bubbles, champagne is just a wine. According to the scientist Bill Lembeck, there are approximately 9.8 million bubbles in a glass of Champagne, and 49 million bubbles in one 750 ml champagne bottle. Results vary by the type and temperature of the bubbly.
Different strokes for different toasts
Korea: The glass is emptied and the last few drops are shaken out. A glass is never refilled until it is completely empty.
Japan: It is fine to refill a glass so it is never empty.
China: A toast is usually made to a guest by the host, and guests reply with a toast.
Russia: Don’t eat until after the toast is made.
Germany: It is necessary to maintain eye contact with each individual around the table as you make a toast.
Sources: U.S. Census, Better Homes and Gardens, Margaret Visser, “The Rituals of Dinner”; etiquescholar.com, Scotland.org, winecountry.com, Wine Folly, montemaggio.com, thechampagnecompany.com