Some details of the wine cruise in mid-November are included here, as well as information on all the must-have wines for Christmas and New Year celebrations. Since many of you will be hosting friends and relatives over the holidays, I've also included tips on making your party the hit of the season. Also for those of you visiting friends and relatives some tips on what wines to bring with you.

Since I have previously explored the world of sparkling wines and champagne, I refer you to the September newsletter, but will include additional information here as well. In fact the wine question of the month is all about opening sparklers. The winery of the month I discovered on the November Winemaker Cruise aboard the Holland America Eurodam. Not all wine discoveries occur on dry land.

How did we get to the end on the year so fast? When I look at this month's calendar I see many dinners with friends and Christmas parties galore. I can only hope your calendar is as full and ripe with prospects as mine. Make sure you visit your favorite wineries this month, wherever you happen to live, and thank them for the gift of wine. Enjoy the season, but be sensible in your drinking and buddy-up to as many non-drinking friends as you can. Remember; designated drivers need love, too.

This time of year, like no other, many will provide tips on the proper opening of sparkling wines. I'll provide my own hard-earned experience with the bubbly as well as choosing the proper sparkler for both Christmas and New Year's Day. 

 

The most important step is to chill sparkling wine before opening and making sure the bottle has not been jostled, or heaven forbid, dropped before opening. This is just common sense, but many times the need for more wine means putting another bottle in the fridge and hoping it chills enough to insure a safe opening. An overloaded refrigerator is typical during the holidays, particularly when friends gather, so a faster chilling of additional bottles is a common problem.

 

If you have plenty of ice available, and ice buckets, this is the fastest way to chill wine; as long as enough water is added to permit the bottle to be completely enveloped in ice water. Not even placing the bottles in the freezer can beat this method. The freezer is where you should be extracting the ice for the bucket. If it is a big party; a large pan or ice chest capable of holding many bottles and ice is mandatory. And remember; over the holidays one can never have too much ice.

 

The next step is selecting the proper glasses. Champagne flutes in whatever style or size one prefers is the best choice to preserve the bubbles which add so much to the mouthfeel and enjoyment of sparklers. Legend tells us the older wide-mouthed style, called the Victorian coupe, was inspired by Marie Antoinette. This style was said to evolve from an exact rendition of her left breast, which is considered the more giving member.

 

How they managed to get an exact replica of her breast is not mentioned in the literature, nor how they determined which breast was more giving, but there you are. Since the main problem with using this type of glass is that the champagne loses its head, one can see at least one similarity with poor Marie's fate. Save these glasses for fruit cups or pudding, not sparkling wine. How they managed to get an exact replica of her breast is not mentioned

 

The best technique I've found for opening the bottle requires minimal planning. Do have a glass available so that if some of the wine foams, there is something other than your table to capture it. Having a cloth or towel to help twisting off the cork is also a good idea. Whether one duns a sommelier outfit to accomplish this task is entirely up to you.

 

When removing the foil and wire cage, exercise care as some corks are more eager to eject than you are to consume the wine. Keep a finger, or better, a thumb over the cork until you are ready to open the bottle. Since some corks are resistant to turn, it is best to hold firmly to the cork with one hand, possibly with the cloth/towel over the cork for a better grip. Now with your other hand turn the bottom of the bottle. What this does is increase the mechanical advantage of extracting the cork.

 

The reverse is true when drying fine crystal. If one holds the base of a stemmed crystal glass while turning and drying the exterior, the added stress might snap off the stem, so extra care is required.

 

A faster method is called sabrage, which is removing the cork with a sabre with great ceremony. If you have never tried this method, don't start now.

Now comes the tricky part. Having successfully opened the wine with only a faint hiss of escaping gas-I'm being optimistic here-we need to pour the bubbly without overflowing the glass. The first pour will foam up rather quickly until the glass is as chilled as the wine. Tilting the glass first prevents an over exuberant mousse to form. Thereafter it becomes easier to fill each glass like a professional. Mousse is a fancy term for foam.

 

Some pour the bubbly by supporting the base with four fingers and the thumb in the punt. The punt? That's the indentation in the base of most sparklers. Many sommeliers use this method to serve the wine with a flourish. If your bottle does not have a punt this would be a bad way to serve the wine.

 

If ice buckets are not available, place unused wine back in the fridge so it stays chilled. If the remaining wine will be consumed within an hour or so it isn't necessary to cap it; particularly if you are trying to use the original cork. Not a good idea.

 Jim's Picks of the Month   

December Events

December 25: I plan to celebrate with family and friends; good food and good wines. I hope your celebration; however you do it, will be wonderful as well.

December 31: Welcoming in 2014. 

   

"Wines of Enchantment the Centennial Edition"