“I only drink champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty”. Lily Bollinger                                                     I think Ms. Bollinger fully understood the concept of keeping calm and drinking champagne or drinking champagne to keep calm…

Here in the United States, we save the bubbly for a “special occasion which is  just plain silly, Ms. Bollinger understood how and when it should be drunk-all the time.  Champagnes and Sparkling Wines are a blend of three grapes; the white chardonnay grape and two red grapes, pinot noir and pinot meunier. Most champagnes and sparkling wines are a blend of chardonnay and pinot noir grapes, from across several vintages.

The wine ranges from dry to sweet:
Demi-Sec- The sweetest of champagnes/sparkling wines, not as sweet as dessert wines.  It means “half sweet.”
Dry- A bit drier than demi-sec
Extra Dry-A step drier than dry
Brut- The driest form and the most popular

In addition to the traditional champagne blend, there are some special categories which can be more expensive than the traditional champagne blends mentioned above.
*Blanc de Blancs, made only with chardonnay grapes. It goes well with lighter foods, such as seafood and vegetables or as a pre-dinner aperitif.
*Blanc de Noirs, made solely from red pinot noir and pinot meunier grapes, has a deeper golden color than the blanc de blancs. It makes a great pairing with full-flavored foods, such as meat and cheese. These champagnes tend to be rare and expensive.
*Rosé. The color comes from the addition of pinot noir wine at the second fermentation, the point at which still wine becomes champagne.

We’ll be sharing many food pairing and champagne cocktail ideas while talking with the experts who’ll offer us delectable suggestions.  Can’t wait!