WEALTHMISER SUGGESTS WE JUST SKIP CHRISTMAS THIS YEAR AND GET TO THE BUBBLY PART OF THE CALENDAR
I don't know about you but I can't wait to kick 2008 to the curb along with the old tinsel and a dying tree
Setting Up the Champagne Bar
Use the following guide:
1 750 ml bottle of sparkling wine = 5 partially filled glasses.
A 12-bottle case will serve 60 glasses.
Allow roughly 2 drinks per person in the first hour, then less as time goes on (more like one per hour, thereafter). Don't forget that people drink more in warm weather—so keep an eye out for well-meaning but overindulgent guests. Remember, you are responsible for their well being and should have plenty of nonalcoholic beverages available to quench their thirst.
To best taste the complex flavors and see the longest bubble trails, use room temperature flutes or tulip-shaped glasses. Place the wine in a bucket or large tub filled with ice for 30 minutes before serving. Remove the foil and loosen the wire cage (never shake the bottle!). Keep hold of the cork as soon as your loosen the cage, to avoid spontaneous eruption. Point the bottle away from you, and anyone else. Then tilt it at a 45 degree angle and slowly twist the bottle, not the cork, easing the cork out until it the gas escapes, making a relaxed sighing noise. Then pour into tall, stemmed glasses and enjoy.
Sparkling wines lend themselves well to mixing with fruit juices. The famous Harry's Bar in Venice created one of yours truly's favorites: The Bellini, a wonderful mix of sparkling wine and fresh peach juice. Of course, you can also use orange juice, puréed watermelon or other fruit essence to mix with sparkling wine for a refreshing summer cooler. And by mixing the wine with juices, you can help prevent your guests from getting a bit too tipsy too soon.
So here's a traditional Eskimo toast to start off your Champagne Toasting Bar: "May you have warmth in your igloo, oil in your lamp and peace in your heart."
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